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Vanilla-Scented Rack of Veal with Roasted Vegetables
Category: Main Course, Veal
Serves: 8
Rating:
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Ingredients:
1 vanilla bean, split in half lengthwise 1/4 c. buttermilk 1/2 t. vanilla extract 1-1/2 t. cracked black pepper 6-lb. rack of veal 16 small red potatoes, halved 24 baby carrots, trimmed and peeled 16 scallions, trimmed to 6 inches Kosher salt and freshly ground pepper
Directions:
With the tip of a small knife, scrape the seeds from the vanilla bean and place them in a small bowl. Stir in the buttermilk, vanilla extract and cracked pepper. Place the veal in a shallow dish and rub the buttermilk mixture all over it. Let stand for 2 hours. Preheat oven to 325°. Place the veal in a large shallow roasting pan fat side up. Roast for 1-1/2 hours. Place the potatoes in the pan around the veal roast and roast for 15 minutes. Place the carrots in the pan and continue roasting for 45 minutes. Place the scallions in the pan. Roast until the veal is only slightly pink in the center, about 30 minutes longer. Let stand for 10 minutes. Carve and season the vegetables with salt and pepper to taste. Divide into 8 portions and serve immediately.