Veal loin with herb crust, potato towers and fine vegetables Leipzig style

Ingredients for 4 servings:

• 1 kg veal loin
• 2 cloves garlic
• 3 sprigs of thyme
• 120 g butter, soft
• 2 egg yolks
• 120 g breadcrumbs
• 4 tbsp fresh mixed herbs
• 2 tbsp coarse mustard
• salt and pepper
• 1 kg potatoes, preferably large, waxy
• 45 g butter
• 25 g Parmesan, grated
• 1 tsp garlic granules
• 2 pinches of salt and pepper
• 1 tsp thyme leaves
• 1 small head of cauliflower, approx. 500 g
• 4 carrots
• ½ bunch of asparagus
• 150 g peas
• 1 kohlrabi
• 250 g green beans
• 2 tbsp butter
• 175 ml vegetable stock
• salt and pepper
• some flat-leaf parsley
• 1 shallot(s)
• some oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Main course at the Bad Honnef/Bonn herbal menu on April 9, 2016

Rub the meat with crushed garlic, salt, and pepper. Sear all over in a large roasting pan or frying pan. Preheat the oven to 180°C. Place the roast on the grill and insert a thermometer. The internal temperature should be around 55°C, as the meat will be grilled with the crust still on. In the meantime, prepare the crust. Cream the butter until fluffy and gradually add the egg yolks. Stir in the breadcrumbs, herbs, mustard, salt, and pepper. Spread the mixture, the size of the meat, onto a piece of cling film and refrigerate. Shortly before serving, place the crust on the meat and briefly grill. For the potato towers, grease a 12-hole muffin tin well. Wash and peel the potatoes. Then cut them into thin slices using a mandoline. Melt the butter and mix thoroughly with the potato slices along with the Parmesan, thyme, garlic, salt, and pepper in a large bowl, preferably with your hands. Now, take a stack of potatoes and place them in the molds. Preheat the oven to 190°C (top/bottom heat) and bake the potatoes for 55-60 minutes until golden brown. Remove the muffins from the oven and let them cool slightly. To serve, sprinkle with Parmesan and thyme. For the vegetable side dish, wash and peel the vegetables, and cut into bite-sized pieces. Finely dice the shallot. Heat the butter in a saucepan with a little oil. When the butter is no longer sizzling, add the diced shallots and sauté until translucent. Gradually add the vegetables to the pan and sauté. Finally, pour in the vegetable stock and sauté the vegetables with the lid closed until al dente. Season to taste with salt and pepper and sprinkle with parsley. If desired, add a knob of butter to the vegetables and serve.