for 4 person

Preparation

1 ⅕ kg

rack of veal preorderet from the butcher

To fry

1 tbsp	coarse-grain mustard
1 tbsp	olive oil
1 tbsp	rosemary, finely chopped
1 tsp	salt
a little	pepper
1 tbsp	oil for frying
300 g	parsnip, thinly sliced
1 dl	pear juice
2	pear, sliced
2 sprig	rosemary

To roast in the oven

4 tbsp

birnel (pear syrup), warmed gently

Artichoke puree

500 g	Jerusalem artichoke, peeled and chopped (yields approx. 430 g)
3 dl	salted water
100 g	sour single cream
	salt and pepper to taste

How it's done

Preparation

Remove the meat from the fridge approx. 1 hr. prior to cooking. Preheat the oven to 120°C. Place a baking tray lined with baking paper in the centre of the oven.

To fry

Mix the mustard, oil and rosemary, season. Rub the mixture into the meat. Heat the oil in a frying pan. Brown the meat all over for approx. 8 mins., only turning when a crust has formed. Remove the meat. Briefly sauté the parsnips in the same pan. Pour in the pear juice, reduce briefly. Transfer the meat, vegetables, juice, pears and rosemary to the warm tray. Insert the meat thermometer into the thickest part of the rack.

To roast in the oven

Approx. 40 mins. in the centre of the preheated oven. Remove the meat, brush with the pear syrup. Return to the oven for approx. 30 mins. The core temperature should be approx. 63°C. Remove the meat, cover and leave to rest for approx. 10 mins. Carve the meat between the bones.

Artichoke puree

Cover and cook the artichokes in salted water for approx. 20 mins. until soft. Stir in the sour single cream, puree until smooth, season. Serve the puree with the meat and vegetables.

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