Verivorst is a traditional Flemish dish that translates to “roast veal.” It typically consists of boneless veal roasted with vegetables such as carrots, onions, and potatoes. The veal is seasoned with herbs like thyme and bay leaves, and sometimes garlic. To cook verivorst, follow these steps:
Ingredients:
– 1.5 kg boneless veal roast
– 3 carrots, peeled and cut into chunks
– 2 onions, peeled and quartered
– 6 potatoes, peeled and halved
– 4 cloves of garlic, minced
– 10 sprigs of thyme
– 8 bay leaves
– Salt and pepper to taste
– 100 ml vegetable oil
– 250 ml white wine
Instructions:
1. Preheat the oven to 180Ā°C (350Ā°F).
2. Season the veal roast with salt, pepper, and minced garlic. Place it in a roasting pan.
3. Arrange the carrots, onions, and potatoes around the veal roast in the pan.
4. Add thyme sprigs, bay leaves, and vegetable oil to the pan.
5. Roast in the oven for 1 hour, or until the meat is cooked through and the vegetables are tender.
6. Remove the roast from the pan and let it rest on a cutting board for 10 minutes before carving.
7. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Cook until the liquid has reduced by half.
8. Serve the verivorst with the roasted vegetables and the pan sauce on the side.
Enjoy your delicious Flemish Verivorst!
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