Poached Roast Veal with Vegetable Cream

Boil water with bones and spices and skim.

Add roast and cook for 90 to 120 minutes. Serve meat warm or cool in stock and cut when cold.

For the vegetable cream, chop onion and garlic clove, dice melanzani, zucchini and pumpkin flesh, blanch tomatoes (scald), peel, cut into eighths and remove seeds. Heat oil and sauté vegetables, season with herbs and cook for 35 minutes until soft.

Grind vegetables, mix with crème fraîche, season strongly with salt and freshly ground pepper and bring to the table to roast.

Accompanying dish: Sticks of white bread.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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