Herbed Veal Roast with Vegetables
Veal is very tender, mild in taste, and easily digestible. It contains iron, the often scarce, trace element zinc, and a good portion of B vitamins, especially vitamin B12, which is only found in animal foods.
Veal comes from animals which are not more than eight months old at the time of slaughter. The fresh meat is easily perishable and should therefore be prepared quickly after purchase. In the meantime, store it covered in the refrigerator.
Rinse the roast and pat dry. Rinse the herbs, shake dry, pluck and finely chop. Peel and finely grate the garlic. Mix together the herbs, garlic and oil and rub all over the meat. Cover and refrigerate 2 hours.
Preheat the oven to 325°F.
Peel the onions, carrots and celery root and cut into pieces. Season the meat with salt and pepper. Heat the oil in a Dutch oven or roasting pan and sear the meat on all sides. Remove from the pan and saute the vegetables until browned. Deglaze with the red wine and a little stock, return the meat to the pan, cover and roast 1 1/2 hours, gradually adding the remaining stock and turning the meat over several times.
Remove the roast from the sauce, wrap in aluminum foil and keep warm. Meanwhile, strain the sauce into a saucepan, add the cream and simmer until slightly creamy. If desired, dissolve a little cornstarch in some cold water and stir into the simmering sauce, stirring until thickened. Season with paprika, salt and pepper.
Cut the roast into slices and serve with the sauce.
If desired, serve with colorful spring vegetables.