Braised Veal Roll with Parsnips

For the braised veal roll roast with parsnips, first season the veal with salt and pepper, peel the shallots and garlic. Brown the meat on all sides in a roasting pan with a little olive oil. Add saffron, shallots, thyme and garlic, continue frying briefly until shallots begin to color slightly. Set the meat aside.

Cut the vanilla bean in half lengthwise, scrape out the pulp and add both to the pot. Stir in the flour and deglaze everything with the white wine. Pour in the soup, put the meat back in and braise, covered, in a preheated oven at 180 °C for about 90 minutes, basting frequently with the gravy.

When the meat is tender, remove from the oven and mix the gravy with some cold butter (mount).

Peel the parsnips, quarter them lengthwise and season with a little olive oil, salt, pepper, sugar and vinegar. Mix well and braise on a baking sheet or in an ovenproof dish for the last half hour of cooking time with the meat in the oven.

Mash half of the parsnips in a small pot, mix with a little olive oil and spread as a puree on the plate.

Cut/divide the meat into small pieces and place on the puree, divide the remaining parsnips. Pour over the juices and serve the braised veal roll with parsnips.

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