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Roast veal with carrots
(Rôti de veau aux carottes)

Serves 4 to 6
Preparation time: 20 minutes
Cooking time: 2 hours

1 piece of veal, 750 to 800g
1kg of carrots
1 bunch of chives
50g of dried tomatoes
100ml of white wine
50ml water
4 cardamom seeds
1 large tablespoon of sweet paprika
1 pinch of saffron threads
3 tablespoons of olive oil
1 bouquet garni made up of parsley, thyme and a laurel leaf

Place the tied piece of veal in a large bowl.

Pour olive oil onto it, add the crushed cardamom seeds, 1 large tablespoon of paprika, the salt, the chilli, and rub the veal in marinade. Leave to rest for 20 minutes at room temperature.

Cut the carrots and cut the ends into two. Chop the dried tomatoes.

In a pot, on medium heat, brown the veal on all sides and pour the marinade on top.

Add the carrots, put on the lid and brown on low heat for 5 minutes.

Add the white wine, the small glass of saffron infused in 50ml of water, the bouquet garni, put on the lid and leave to cook on very low heat for 2 hours.

Once cooked, leave to rest for 15 minutes, remove the string, cut into slices, place into a shallow dish with the carrots, the jus and sprinkle the chives.