Carefully clean the carrots and celery, cut away the ends of the stalks and cut into pieces. Remove the skin from the onion, cut in half and sprinkle with the bay leaves and cloves. Remove the peel from the garlic, but leave it whole. Put all these ingredients in a large roasting pan with the water, bouillon cubes, peppercorns and orange zest and bring to a boil.

Season the broth lightly with salt and pour in the roast. Bring to the boil again, then simmer the meat for a minute and a half to 120 minutes with the lid closed before it reaches the boiling point. If necessary, skim the broth at the beginning. If the meat is served cooled, cool it in the broth.

For the sauce, remove the peel from the onion and garlic and chop them. Dip the tomatoes briefly in boiling water, cool, remove the skin and cut into pieces. Cut away the stem ends of the melanzane and zucchetti and dice the fruits without peeling.

Heat the olive oil in a medium frying pan. Sauté the onion and garlic in it. Then add all the vegetables.

Pluck the thyme leaves from the branches and add them. Season the vegetables with salt and pepper and cook for about thirty minutes with the lid closed.

Finely grind the vegetables with a hand blender or in a blender jar. Add the crème fraîche and season with salt and pepper. Mix the sauce while warm or cooled, but not too hot.

Poached Roast Veal with Ratatouille Sauce

Ingredients:

Sauce:

Instructions:

Related Recipes: