Veal rack with mushroom-wine-cream sauce and potato-pumpkin puree

Ingredients for 4 servings:

• 1,200 g veal rack(s)
• 2 m.-large onion(s), quartered
• 1 garlic clove(s)
• some thyme stalks
• 1 sprig(s) rosemary
• 100 ml white wine
• 300 ml veal stock
• 200 g mushrooms
• 1 medium-sized onion(s), finely diced
• 50 ml white wine
• 100 ml veal stock
• 100 ml cream
• Sauce thickener
• Cayenne pepper
• 30 g butter, cold, in flakes
• 600 g potatoes
• 400 g pumpkin(s), e.g. B. Hokkaido
• 200 ml milk
• 30 g butter
• nutmeg
• Oil for frying
• salt and pepper

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

Preheat the oven to 180°C (fan). Peel the potatoes, wash the pumpkin, and cut both into pieces. Peel the onions and garlic. Cut 2 onions into eighths and 1 onion finely dice. Wash the rosemary and thyme. Clean the mushrooms and cut into approximately 0.5 cm thick slices. Season the veal rack all over with salt and pepper and sear on all sides in a roasting pan. Add the quartered onions and the garlic clove and sear briefly. Add the thyme and rosemary. Deglaze with 100 ml of white wine and bring to a boil briefly, then add 300 ml of veal stock and season with salt and pepper. Place the roasting pan on the middle rack of the oven, ideally on a grill rack. Cook for 35-40 minutes. In the meantime, cook the potato and pumpkin pieces in salted water until soft. Drain through a sieve and allow to evaporate. Bring the milk to a boil. Add about 30g of butter and a little nutmeg, season with salt and pepper, then add the drained potatoes and pumpkin pieces. Remove the pan from the heat and mash the vegetables into a puree. Season again with salt and pepper, if desired. Sauté the mushrooms and diced onion in a little oil, adding a little salt and pepper. Deglaze with 50ml of white wine and add the remaining veal stock; reduce slightly. Remove the roasting pan with the rack of veal from the oven. Remove the rack of veal from the roasting pan and keep warm. Strain the meat juices, loosened with a little water if necessary, into the mushrooms. Bring the mixture to a boil, add the cream, and bring to a smooth boil with a little gravy thickener. Season the mushrooms with salt, pepper, and a little cayenne pepper. Remove the pan from the heat and stir in a few cold flakes of butter. Slice the veal rack and arrange it on a plate with the sauce and potato and pumpkin puree. Marinated cherry tomatoes with rosemary from the oven are a great side dish. (Find them in DagJan’s chef’s recipes.) They can be roasted in the oven at the same time on the lower rack.