Slow Roasted Veal Nut with Glazed Carrots and Potato Soufflé

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Ingredients

2.3 kg	veal roast (veal nut)
	rapeseed oil
250 ml	demi-glace
8 cl	balsamic vinegar
1 tbsp	honey
2 piece(s)	dark chocolate, or 3
	For the soufflé
600 g	potatoes
3	eggs, separated
2 tbsp	freshly grated Parmesan cheese
2 tbsp	butter
	butter and breadcrumbs for the ramekins
	For the carrots:
400 g	carrots
1 tbsp	butter
	grated lemon peel
	nutmeg
	sugar
	salt and pepper

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 5 hrs 30 min / Grade of difficulty: medium / Calories per portion: n/a

In an ovenproof pan fry the veal in oil until golden brown all around. Season with salt and pepper. Place a meat thermometer into the roast and transfer into the oven at 80°C for approximately 5 hours or until an internal temperature of 65°C is reached. Remove the roast from the oven, wrap into aluminium foil and keep warm until the potato soufflés are baked.

Cook the potatoes, skin on, in salted water until tender. Peel the potatoes and pass through a potato ricer. Add the butter, Parmesan cheese and the egg yolks. Season with salt, pepper and nutmeg. Whisk the egg whites until stiff and fold the beaten egg white in the potato mash. Coat buttered ramekins with breadcrumbs. Fill in the mixture up to 3/4. Bake in the preheated oven at 180°C for 30 minutes.

In the meantime caramelize the honey in a roasting pan. Deglaze with the balsamic vinegar and the gravy. Boil down a bit and season with the chocolate.

Cut the carrots at an angle into thin slices. In a saucepan heat some butter, add the carrots and toss until well coated. Cover and steam the carrots for some minutes until done, but still a bit firm to the bite. Season with salt, pepper, sugar and lemon peel.

To serve:
Carve the roast into slices. Arrange the carrots on plates, top with the veal and drizzle with the sauce. Serve the potato soufflés in the ramekins or turn out of the ramekins and place next to the meat and the carrots.