Roasted Veal and Honey Sage Root Vegetables - Trusted Veal from Europe
Roasted Veal and Honey Sage Root Vegetables
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Cooking tools:
- Instant-read thermometer
- Carving knife
- Oven
- Stove
- Skillet
- Baking pan
- Saucepan
- Whisk
- Aluminum foil
Ingredients
- 1.2 kg veal French roast, trussed
- 45 ml (3 tbsp.) canola oil
- 15 ml (1 tbsp.) flour
- 250 ml (1 cup) red wine
- 125 ml (½ cup) water
- 30 ml (2 tbsp.) butter
- Approx. 16 fingerling potatoes
- 4 carrots, quartered
- 4 parsnip, quartered
- 1 clove of garlic, crushed
- 8 sage leaves
- 15 ml (1 tbsp.) honey
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