Roasted Rack Of Veal With Root Vegetables

Roasted Rack Of Veal With Root Vegetables

Roasted Rack Of Veal With Root Vegetables

By Food & Wine
Serves 16

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Details
  • Servings:   16
  • Calories:   260
  • Protein:   30g
  •  
  • Fiber:   3g
  • Sugar:   3g
  • Carb Total:   13g
  •  
  • Trans Fat:   0g
  • Saturated:   8g
  • Fat Total:   18g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • british
Comments
Ingredients
  • 1/2 pound pearl onions
  • 1 1/4 pounds fingerling potatoes
  • 2 large parsnips, peeled and cut into 3/4-inch pieces
  • 2 large carrots, cut into small pieces
  • 1 head of garlic, cloves peeled
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • One 4-bone rack of veal, left untrimmed (about 5 pounds)
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped thyme
  • 2 cups chicken stock
  • 3 tablespoons cold unsalted butter
  • 1 tablespoon sherry vinegar
Instructions

Roasted Rack Of Veal With Root Vegetables serves 16 original recipe by Food & Wine.

View original preparation instructions

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