CARAMELIZED ROOT VEGETABLES & MELT IN YOUR MOUTH VEAL
Make and share this Caramelized Root Vegetables & Melt in Your Mouth Veal recipe from Food.com.
Provided by Baby Kato
Categories Veal
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees.
- Sprinkle flour over meat and rub to coat well.
- Season with salt and pepper.
- Pour olive oil in large pan on medium high heat and brown veal well on all sides.
- Remove veal from pan and place in dutch oven or roasting pan and sprinkle with paprika and let sit.
- Add the shallots to frying pan and cook for 3 minutes, stir in vermouth and 3/4 cup of chicken stock, bring to a boil.
- Pour over veal roast.
- Sprinkle rosemary and thyme over roast.
- Bring veal roast to a simmer over medium heat, cover and bake in oven at 325 degrees for 1 1/4 hours.
- Melt butter and sugar in frying pan, add onions, carrots, turnips and parsnips.
- Coat vegetables well and season with salt and pepper, add the remaining 1/2 cup chicken stock and bring to a roaring boil.
- Reduce heat and simmer uncovered for 10 minutes, (or until all liquid has evaporated) stirring frequently.
- After the veal roast has cooked for 1 1/4 hours add the root vegetables all around the roast and bast the vegetables with the veal juices.
- Cover roast and return to oven for another 30- 45 minutes.
- Let veal rest, covered with tin foil for 10 minutes.
- Remove the vegetables.
- Reduce sauce and reserve.
- Slice veal and add to platter with vegetables.
- Drizzle with sauce and enjoy.
Nutrition Facts : Calories 718.6, Fat 24.3, SaturatedFat 8.9, Cholesterol 282.9, Sodium 792.3, Carbohydrate 35.8, Fiber 5.8, Sugar 18.6, Protein 76.2
MELTING POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Peel the potatoes and slice off the ends. Cut into 1-inch slices. Season both sides of the potatoes generously with kosher salt and pepper.
- Heat a cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium-high heat. Add the oil and 4 tablespoons of the butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes and add the broth, rosemary and garlic. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until fork-tender, about 30 minutes. Garnish with flaky salt and spoon the pan sauce all over the potatoes.
MELT IN YOUR MOUTH CARROTS
Make and share this Melt in Your Mouth Carrots recipe from Food.com.
Provided by CaliforniaJan
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in a saucepan and cook over low heat for about 20 to 25 minutes or just barely tender.
ROOT VEGETABLE MASH WITH CARAMELIZED ONIONS
Needed to use some parsnips when I came upon this dish. Liked it enough that I thought it was worth sharing. You can treat this as a hearty side dish or a satisfying vegetarian meal.
Provided by justcallmetoni
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the carrots and parsnips for cooking and add to a large saucepan. (Though the original recipe called for peeled carrots, I prefer not to peel.) Add water to cover vegetables and bring the pot to a boil. Lower the heat and simmer for 10-15 minutes until the carrots and parsnips are tender.
- While the carrots and parsnips are cooking, melt the butter in a nonstick skillet over medium-low heat. Add the onions and cook, stirring often until the onions ae cooked and a golden brown, about 6 to 8 minutes. If you are using the sugar, add now. Add the thyme. Reduce the heat to low and continue cooking another 6 minutes. If the pan seems too dry (onions are sticking), add a teaspoon of the cooking broth from the carrots and parsnips. Onions should be nicely browned and barely holding their shape.
- Add drained chickpeas, to the onions and cook until warmed through, about 3 minutes.
- Drain the carrots and parsnips, reserving 1/2 cup of the cooking liquid. Keep warm. Using an immersion blender, counter blender or food processor puree the carrots & parsnips with the salt, pepper and nutmeg and 1/3 cup of cooking liquid. If they are too thick for your tastes, add additional cooking liquid.
- To assemble the dish, serve a portion of the carrots and parsnips mounding down a center. Place a portion of the onions and chickpeas in the center well. Alternately, you can serve family-style with a mound of the mash int he center with a ring of the onions and chickpeas around the outside.
- (For WW: 5 points per serving on Flex; Core (w/o brown sugar) plus 1/2 point).
Nutrition Facts : Calories 239, Fat 3.8, SaturatedFat 1.4, Cholesterol 5, Sodium 789.9, Carbohydrate 44.9, Fiber 9.8, Sugar 7, Protein 8.2
BETH'S MELT IN YOUR MOUTH BARBECUE RIBS (OVEN)
I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does. I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor. Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a "pocket," then I slide my thumbs in and work the membrane off from the center outward to the ends.
Provided by BETHANY T.
Categories Pork
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.
- Peel off tough membrane that covers the bony side of the ribs.
- Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.
- In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.
- Lay ribs on the prepared baking sheet, meaty side down. BONE SIDE DOWN FOR GRILLING!
- Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
- Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
- Remove from oven.
- Heat broiler.
- Cut ribs into serving sized portions of 2 or 3 ribs.
- Arrange on broiler pan, bony side up.
- Brush on sauce.
- Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
- Turn ribs over.
- Repeat on other side.
- Alternately, you can grill the ribs on your grill to cook on the sauce.
Nutrition Facts : Calories 1229.3, Fat 77, SaturatedFat 27.9, Cholesterol 278, Sodium 872.4, Carbohydrate 59, Fiber 1, Sugar 48.5, Protein 71.2
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