Veal Medallions with Sauteed Root Vegetables

IN FRENCH COOKING, a brunoise is a combination of finely diced aromatic vegetables—usually carrots, onions, celery (both root and rib), white turnips, and leeks—used to give flavor to soups and sauces. (It is similar to a mirepoix; see Artichokes Barigoule.) Ordinarily, a brunoise is used in relatively small quantities. But the effort involved in preparing a brunoise has always seemed out of proportion to me, so in this dish I u