Friday, November 12, 2010

Veal roast with mushrooms and potatoes

The other day I was thinking about things that I'm thankful for and things that make me happy about my new (or not-so-new-anymore) life here in Switzerland. The list is very long and, knowing me, you can guess that a lot of the things that make me happy have something to do with food and wine. But there's one in particular that makes me incredibly happy, which is cooking for a crowd. After years of cooking for two or, once in a blue moon, four, I now find myself cooking for eight or ten on a fairly regular basis —and I love it. I just love seeing a bunch of people scarfing down the food I've prepared, smiling and telling me that it's really good. And when it's a recipe I've never done before, like in this case, I like it even more. I'm a bit of a show off I guess, but I like to see the look on their faces when I tell them I had never made the recipe before and that I'm glad it turned out to be a keeper.
Which is what this roast is. Definitely a keeper.


For 4:
2 pounds veal roast
2 tablespoons butter
a few rosemary sprigs
1 pound wild mushrooms, washed
2 garlic cloves, sliced
a glass of dry white wine
2 cups beef broth
4 potatoes, cubed

Using a sharp knife pierce the roast on both sides and insert a slice of garlic in each cut. Tie the rosemary sprigs to the meat, season with salt and pepper to taste.

Melt butter in an oven safe casserole. Add meat and cook on high heat until browned on every side. Add potatoes to the casserole, pour the wine and one cup of broth over the roast and cook for 20 minutes in a 350F oven.

Add mushrooms and broth (if needed) and cook in the oven for another 30 minutes.


  1. How wonderful that you have a big group of people to cook for, and that you enjoy doing it. Not everyone would consider that a blessing, but for those of us who like to cook, there's something special about feeding people.

  2. Agreed! I'm constantly inviting people over and I love how everyone around here pretty much always says yes!

  3. Cooking for a crowd is also good practice, because the more you entertain, the better you become at it (or at least not fret too much over the details). But the one thing that tickles me the most (and this is because I'm such a rascal), is when I tell my guests that they are all guinea pigs, yes I do! Granted, they all know that I would not serve them something that would make them hurl, but I love that split-second look of alarm that crosses their faces!

  4. I'm so happy you're enjoying life in your new home! This roast looks amazing, definitely gorgeous enough for a holiday meal!

  5. yumm! I would love to be in Switzerland enjoying all the wonderful food products available there, not least of which being that nice-looking veal roast! Can't find this in the US ..

  6. Rowena: I do the same! And by now all my friends know that they are my guinea pigs when it comes to food =)

    tasteofbeirut: yes, finding veal in the US is tough... It was nearly impossible in Florida where I used to live, which is a shame because it's really good!

  7. Wow this look great! I love veal. I do not find a lot of roasts but luckily I shop at a great store that will order almost any cut of meat I ask for...yum!

  8. I never had or even saw a veal roast before! How delicious! I bet the crowd your feeding loved it just as much as you loved cooking for them.



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