Vanilla Scented Rack Of Veal With Roasted Vegetables Recipes

VANILLA-SCENTED RACK OF VEAL WITH ROASTED VEGETABLES

Vanilla-Scented Rack Of Veal With Roasted Vegetables image

Provided by Molly O'Neill

Time 5h10m

Yield Eight servings

Number Of Ingredients 9

Ingredients

1 vanilla bean, split in half lengthwise
1/4 cup buttermilk
1/2 teaspoon vanilla extract
1 1/2 teaspoons cracked black pepper
1 6-pound rack of veal
16 small red potatoes, halved
24 baby carrots, trimmed and peeled
16 scallions, trimmed to 6 inches
Kosher salt and freshly ground pepper to taste

Steps:

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.
Preheat the oven to 325 degrees. Place the veal in a large shallow roasting pan, fat side up. Roast for 1 1/2 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.
Carve the veal and season the vegetables with salt and pepper to taste. Divide among 8 plates and serve immediately.

Nutrition Facts : @context http, Calories 629, UnsaturatedFat 9 grams, Carbohydrate 61 grams, Fat 21 grams, Fiber 8 grams, Protein 49 grams, SaturatedFat 8 grams, Sodium 1748 milligrams, Sugar 7 grams

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