Orloff veal with winter vegetables
very easy
1 mins
1 mins
Ingredients
- 7-10 Tbsp - 1 rôti de veau de 1.2 kg sans barde
- 7-10 Tbsp - 5 gousses d'ail
- 7-10 Tbsp - 5 tablespoons of olive oil
- 7-10 Tbsp - 200 g de crosnes nettoyés
- 7-10 Tbsp - 6 carottes
- 7-10 Tbsp - 1 ball of celery root
- 7-10 Tbsp - 40 g the beurre
- 1 bard de lard
- 7-10 Tbsp - 6 thin slices of Gouda cheese
- 7-10 Tbsp - 6 tranches de bacon.
- 7-10 Tbsp - Huile d'olive
- 7-10 Tbsp - 2 bay leaves
- 7-10 Tbsp - sel
- 7-10 Tbsp - poivre
Directions
- 1
Heat 2 tablespoons of oil in a casserole and brown the roast on all sides. Slice the roast into 1 cm slices, with an electric knife if possible, without going to the end.
- 2
Arrange a slice of cheese and bacon between each slice of meat.
- 3
Put the roast back together by wrapping it around the bard, tie with kitchen string. Place in an ovenproof dish, surround with garlic cloves and bay leaves. Drizzle with 2 tablespoons of olive oil and bake for 30 minutes in a preheated oven at 200 °C, basting regularly.
- 4
Peel the carrots and celeriac. Cut the carrots into cubes and, using a melon baller, cut the celery into balls.
- 5
Boil a large quantity of salt water and plunge the crosnes into it, 5 minutes. Drain and rinse and set aside
- 6
Melt 40 g of butter in a casserole dish and add the carrots and celery. Season with salt and pepper and cook over high heat for 2 minutes, then lower the heat and continue cooking for 5 minutes. At the end of the veal's cooking, arrange the vegetables in the dish and sprinkle with 2 tablespoons of olive oil. Return to the oven for 10 minutes. Season with pepper and eat hot.
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