Herb-roasted veal topside with potatoes and carrots

Ingredients

For 1 serving

• Veal top round160 g
• Potatoes180 g
• Carrots120 g
• Rosemary2 g
• Fresh sage2 g
• Garlic1 clove
• Beef broth80 ml
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: celery,

Method

1. Preheat the oven to 180 °C (conventional). Tie the veal with kitchen string, tucking the rosemary and sage under the string, and season with salt and pepper.
2. Peel the potatoes and carrots and cut them into pieces of about 3 cm.
3. Heat half the oil in a frying pan over medium-high heat with the crushed garlic and brown the meat for 5 minutes, turning, until golden on all sides.
4. Put it in a roasting tin with the potatoes and carrots tossed in the remaining oil and a pinch of salt and roast for 35 minutes, basting the meat with the stock a little at a time, until the vegetables are tender and the meat releases barely pink juices when pierced in the centre.
5. Rest the meat for 5 minutes, remove the string, slice thinly and serve with the vegetables and the juices.