Rachael Ray: Roast Veal + Fennel, Shallots, Potatoes & Chutney

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Rachael Ray: Roast Veal + Fennel, Shallots, Potatoes & Plum-Cranberry Chutney

Rachael Ray, with Curtis Stone has her co-host for the day, sat down to talk with actor Sterling K Brown. Both men are incredibly talented in their own way, so Rachael wanted to be sure to prepare a dish that was good enough to shine in their presence. She put together an incredible Roast Veal with Fennel, Shallots, Potatoes, and Plum-Cranberry Chutney. Thanks to the segment on her show, she proved that you can actually make a meal that looks and tastes elegant, without having to stress over it.

To get the recipe, click next page.

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Rachael Ray: Roast Veal + Fennel, Shallots, Potatoes & Plum-Cranberry Chutney Recipe Ingredients

Rachael Ray: Roast Veal + Fennel, Shallots, Potatoes & Chutney

Rachael Ray’s Roast Veal with Fennel, Shallots, Potatoes, and Plum-Cranberry Chutney is an elegant meal even an amateur chef could prepare. ([email protected] / Flickr)

  • extra-virgin olive oil – for drizzling
  • 2 tbsp rosemary – chopped
  • 2 tsp fennel seed
  • 3 fennel bulbs – trimmed, cut into eighths
  • 2 bulbs garlic – halved
  • 1 C beef stock
  • 1 4-lb boneless veal shoulder or leg – tied
  • salt and pepper
  • 2 tbsp thyme leaves
  • 12 large shallots – peeled, halved
  • 2 lbs fingerling potatoes – halved
  • 1 C white wine
  • 3 tbsp butter

For the Plum-Cranberry Chutney:

  • 2 C cranberries
  • 1 C light brown sugar
  • 1 1/2 tsp each cumin, mustard seed, and caraway – toasted, ground
  • 2 large shallots or 1 small red onion – finely chopped
  • 2 inches ginger root – peeled, grated
  • 1 1/2 lbs Italian plums or other plums of choice – pitted, sliced into 1-inch wedges or cut into 1-inch dice
  • 1 C water
  • 1 tsp chili flakes
  • 1 1/2 tsp paprika
  • 1/4 C red wine vinegar

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Rachael Ray: Roast Veal + Fennel, Shallots, Potatoes & Plum-Cranberry Chutney Recipe Directions

  1. Preheat the oven to 375 degrees
  2. Bring the veal to room temperature
  3. Rub the roast all over with extra-virgin olive oil, coarse black pepper, kosher salt, thyme, rosemary, and fennel seed
  4. Put the fennel, shallots, and potatoes in a roasting pan and coat with extra-virgin olive oil, salt, and pepper
  5. Set the roast on top of the potatoes and fennel and roast for 1 hour and 50 minutes to 2 hours, until 160 degrees internally

For the Chutney:

  1. Put all the ingredients in a small pot and bring to a boil
  2. Reduce the heat a little and cook for 20 minutes to thicken, until the cranberries pop

To Finish:

  1. Transfer the roast to a carving board and trim the strings
  2. Let rest for 20 minutes
  3. Arrange the fennel and potatoes on a platter, then cover to keep warm
  4. Put the roasting pan with the droppings on the stove and whisk in the wine
  5. Reduce the liquid by half, then add the butter and stock
  6. Cook for a few minutes to thicken
  7. Transfer the gravy to boat
  8. Arrange the slices of veal on top of the fennel and potatoes then serve with the gravy and chutney on the side

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