Roast Top Round of Veau with Diced Aromatic Vegetables

Name: Roast Top Round of Veau with Diced Aromatic Vegetables (Noix de Veau Rôtie au Matignon de Légumes)
Cuisine: France
Ingredients: 1 top round of veal (3 to 5 pounds [1.3 to 2.3 kg]), without the cap; salt; pepper; 10 tablespoons clarified butter; 3 medium-size leeks, greens removed and discarded, whites halved and rinsed; 1 slice prosciutto (⅛ inch [3 mm] thick; about 2 ounces [55 g]; optional); 2 medium-size turnips, peeled, cut into dice slightly smaller than ¼ inch [.5 cm] on each side; 2 large or 4 medium-size carrots, peeled, cut lengthwise into 6 strips, strips sliced slightly less than ¼ inch [.5 cm] thick; 2 cups [500 ml] concentrated veal or beef broth; 2 cups [500 ml] concentrated veal or beef broth; 2 tablespoons finely chopped parsley (chopped at the last minute)

Noix de Veau Rôtie au Matignon de Légumes

Preparation info

Makes
6 to 10
Main-Course Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

1 top round of veal (3 to 5 pounds [1.3 to 2.3 kg]), without the cap
salt

Europe
France
Main course
Gluten-free
Mediterranean

Method

Preheat the oven to 400°F[200°C/gas mark 6].

Season the veal on all sides with salt and pepper. Brown it on all sides over high heat in 6 tablespoons of the clarified butter in a heavy-bottomed pot that is just large enough to hold it with 1 or 2 inches [2.5 to 5 cm] left around the sides and that will fit in your oven. Be sure the pan is very hot—but not so hot that the butter smokes—b