Vanilla-Scented Rack Of Veal With Roasted Vegetables
- Total Time
- 3 hours 10 minutes, plus 2 hours' standing time
- Rating
- Comments
- Read comments
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Ingredients
- 1vanilla bean, split in half lengthwise
- ¼cup buttermilk
- ½teaspoon vanilla extract
- 1½teaspoons cracked black pepper
- 16-pound rack of veal
- 16small red potatoes, halved
- 24baby carrots, trimmed and peeled
- 16scallions, trimmed to 6 inches
- Kosher salt and freshly ground pepper to taste
Nutritional analysis per serving (8 servings)
628 calories; 21 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 61 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 49 grams protein; 1742 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With the tip of a small knife, scrape the seeds from the vanilla bean and place the seedsin a small bowl. Stir in the buttermilk, vanilla extract and cracked pepper. Place the veal in a shallow dish and rub the buttermilk mixture all over it. Let stand for 2 hours.
- Step 2
Preheat the oven to 325 degrees. Place the veal in a large shallow roasting pan, fat side up. Roast for 1½ hours. Place the potatoes in the pan around the veal and roast for 15 minutes. Place the carrots in the pan and continue roasting for 45 minutes. Place the scallions in the pan. Roast until the veal is only slightly pink in the center, about 30 minutes longer. Let stand for 10 minutes.
- Step 3
Carve the veal and season the vegetables with salt and pepper to taste. Divide among 8 plates and serve immediately.
Private Notes
Comments
I bought four gorgeous racks of veal and followed the recipe to a T. The vegetables as well as the meat were delicious. The meat was more cooked than I wanted it to be so maybe I cooked it too long and I know that my oven cooks hot but the flavors were great, the vanilla was very subtle and the vegetables were perfect. I will try this again, but cook it for less time.