Herbed veal nut with potato rösti and spring vegetables

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   Put the grid and a flat roaster in the oven, preheat the oven (electric stove: 125 °C). Wash meat, pat dry and tie up with kitchen string if necessary. Heat 25 g clarified butter in a large pan. Sauté the veal nut in it for 8-10 minutes while turning it, season well with salt and pepper. Place in the preheated roaster and insert a roast thermometer so that the metal tip is completely in the meat core. Place the roaster on the rack in the oven. Turn down the temperature (electric cooker: 100 °C). Cook veal nut for approx. 3 hours (core temperature 62-65 °C)

2. 2

   Peel and chop the onion. Sauté onion in the frying pan for 1-2 minutes. Deglaze with veal stock and simmer for 5-10 minutes until almost halfway through. Pour the stock through a fine sieve into a pot, bring to the boil again. Mix starch and a little cold water, stir into the stock and simmer for 1-2 minutes. Season to taste with salt and pepper, set aside

3. 3

   Heat about 35 g of clarified butter in portions in a large coated pan. Put 4 small heaps of potato mixture into the pan (approx. 1 tbsp. each), flatten and fry until golden brown, turning according to the package instructions. Place the finished Rösti on a baking tray lined with baking paper. Fry 2 more portions of Rösti one after the other

4. 4

   Wash herbs, shake dry, pluck off leaves. Chop the parsley, cut the basil into fine strips. Mix the herbs, cover and chill

5. 5

   Clean carrots and fairy tubs, leaving short, green stalks. Peel, wash and drain the vegetables. Cut the tubs into slices. Cover the vegetables and stew them in a large pot with a little boiling salted water for 8-10 minutes.

6. 6

   Caramelise the sugar in the vegetable pot until golden. First add butter, then vegetables and 3-4 tablespoons of vegetable water. Heat the vegetables while turning them. Season with pepper

7. 7

   Remove meat from the oven. Turn the temperature up (electric cooker: 225 °C). Place the baking tray with the Rösti in the oven and heat for approx. 10 minutes. Pour the gravy through a sieve and bring to the boil. Remove the roast thermometer from the roast. Put the herbs on a plate. Turn the roast, cut into slices and arrange on a large plate with the caramelized vegetables. Add potato rösti and sauce

Nutrition Facts

KCAL
580 kcal

CARBS
38 g

FATS
22 g

PROTEINS
59 g