Ingredients
1 roast veal of 1.2 kg
1 small bunch of fresh sage
5 pink garlic cloves
2 bay leaves
some olive oil
200 g of cleaned crosnes
3 sweet potatoes
1 celeriac bulb
1 tsp ground cumin
140 g semi-salted butter
Salt, pepper
Preparation
Preheat the oven to 180 ° C.
Wash and dry the sage and tie it with some kitchen rope on all sides of the roast. Salt and pepper it.
Heat the olive oil in a large skillet over medium-high heat. Cook the veal roast until it is lightly browned, turning to sear all sides. Spoon its juice over the roast as it cooks. Put it in a baking dish and add the garlic cloves and bay leaves. Sprinkle with 2 some olive oil and bake for 30 minutes. Spoon the juice over the roast frequently. Peel the sweet potatoes and celeriac and cut them into cubes.
Boil a pan of salted water and cook the crosnes in it for 5 minutes.
Drain them, rinse them with cold water and put them aside. Melt the butter in a large skillet and brown the cubes of sweet potato and celery. Sprinkle with cumin, salt and pepper and brown for 2 minutes over high heat. Lower the heat and continue cooking for 5 minutes. When the veal has finished cooking, place the vegetables in the dish, sprinkle them with the rest of the olive oil and put them in the oven again for 10 minutes.