John Myers
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Calf Carrot Rose
The perfect calf carrot rose recipe with a picture and simple step-by-step instructions.
- 600 g Calf carrot rose
- 600 g Dry rosemary and dry sage
- Green pepper from the mill according to feeling
- 2 tbsp Rapeseed oil
- 2 tbsp Clarified butter
- 0,125 liter Vegetable broth
- 0,125 liter Water cold
- 2 Apple cut out, see photo
- 1 KL Persian salt from the mill, i.e. also rock salt
- 2 tbsp Sour cream
- Rub the carrot rose all over with rosemary, sage and green pepper.
- Heat the oil and clarified butter in a roaster and sear the meat for 2 minutes on each side.
There was no time for NT, I had to get down to business, therefore:
- Preheat the baking oven to 190 degrees top-bottom heat; Meanwhile, pour the vegetable stock plus water into the roaster to extinguish, add the 2 apples, sprinkle Persian salt over the meat, pull the roaster away from the fire and wait until the temperature in the oven is right.
- Then put the roasting pan and its contents in the tube, cover with the lid, close the tube and let it simmer for 50 to 55 minutes.
- Set the temperature to zero 10 minutes before the end of cooking – use the residual heat.
- Then let the roast rest for 15 minutes with the oven open, during which 2 small scoops of the juice pour into a small container, stir the sour cream (sour cream) and put it back into the roasting pan.
- The square rose was still gossamer pink (see photo) and wonderfully juicy.
Final remark:
- There are no limits to your imagination when it comes to seasoning, everyone to their own liking; The side dishes are also variable – I had fried potatoes from the HL fryer and salad, as well as a good wine (diminutive of W e i n, hi). Waltl wishes you a good meal!
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