Christmas recipe with veal: Veal roulade

Take the meat out of the fridge an hour before preparation so it can come to room temperature.

Heat a casserole with some butter and sear the meat till golden all around in a few minutes.

Add the wine, vegetables and spices, reduce liquid volume to half, add the stock and bring to a boil.

Simmer for 1.5 - 2 hours with the lid on the pan, turning the meat a few times in between.

Take the roulade out of the pan and leave to rest for 10 min.

Make a gravy from the strained juice in the pan.

Cook the cabbage with all ingredients and half of the apple cubes in a pan with the lid on for about 30 minutes on low heat.

Remove the spices and thicken if necessary with starch, add the rest of the apple and season with pepper and salt.

Peel the pears and remove the core.

Simmer with all ingredients for about 2 hours (pears should be covered completely, add water if needed).

Strain the juice, reduce to taste and thicken with starch.

Boil the potatoes with the thyme and garlic.

Make a mash with the hot milk and butter and season with pepper and salt.

Fry the celeriac in butter in a frying pan on medium heat for 5 minutes, season with rosemary, pepper and salt.

Equipment Needed

Spice Level: