Roast veal with tapinambur

06945 ROAST VEAL with ARTICHOKES INGREDIENTS for 4 PEOPLE 1 kg topinambur, 12 cloves garlic, roasted veal 1 from 1 kg (better if the part called gire3llo), 20 g butter, 2 tablespoons of olive oil, 4 tablespoons chopped parsley, 1/2 lemon, a sprig of parsley and thyme for a presentation, salt, pepper.

Clean and peel the Jerusalem artichokes.

Cut them into slices of about 3 cm.

Peel and crush the garlic.

Place the veal roast on top of baskets for steaming and surround it with the garlic and Jerusalem artichokes.

Simmer for about 10 minutes.

Remove the garlic cloves and the Jerusalem artichokes and keep aside to warm.

Continue steaming of the roast for another 25 minutes.

Meanwhile, melt the butter in a pan and add the oil.

Warm in 200° put the meat in a baking dish from the oven, with the help of a brush grease the meat with melted butter and oil, place the garlic cloves and the Jerusalem artichoke around the meat, salt and pepper.

Place the baking dish in the oven and then Brown the meat for about 10 minutes during cooking rigirandola, then when cooked, place it on a serving dish with Jerusalem artichokes and garlic.

Sprinkle with the chopped parsley.

Meanwhile, add the broth and lemon juice 10 cl of water.

Add the thyme and bring to a boil by scratching with a wooden spoon on the bottom for 3 minutes.

Pass the sauce through a sieve and irroratevi the remaining sauce roast: you can pour into a gravy boat.

Serve.