Roast Loin of Veal With Root Vegetables

• 4 carrots, peeled and julienned
• 4 parsnips, peeled and julienned
• 1 leek, washed well and julienned
• 2 teaspoons kosher salt, plus more to taste
• Freshly ground pepper to taste
• 2 pounds loin of veal, boned and tied
• 3 teaspoons chopped fresh thyme
• 1/2 cup dry sherry
• 1/2 cup chicken broth, homemade or low-sodium canned
• 1 tablespoon cold unsalted butter

1. Preheat the oven to 350 degrees.
2. Place the carrots, parsnips and leeks in a roasting pan and toss with 1 teaspoon of salt and pepper.
3. Place the veal over the vegetables.
4. Season the meat with 1 teaspoon of salt, pepper and 2 teaspoons of thyme and set aside, so the meat can come to room temperature while you assemble the gratin (see recipe below).
5. Place the roast in the oven and cook until barely pink in the center, about 1 hour.
6. Carefully remove the veal and the vegetables from the pan and tent with foil to keep warm.
7. For the veal sauce, place the pan over medium-high heat and pour in the sherry and broth.
8. Cook, scraping the bottom of the pan with a wooden spoon, until liquid is reduced to 1/2 cup, about 5 minutes.
9. Add the butter and whisk until just combined.
10. Remove from the heat and season with salt and pepper to taste.
11. Cut the veal across into 1/2-inch thick slices.
12. Divide the vegetables among 4 plates.
13. Top with 2 slices of veal each and the sauce.
14. Garnish with the remaining thyme.
15. Serve immediately with the potato gratin (below).

carrots, parsnips, kosher salt, freshly ground pepper, loin of veal, thyme, sherry, chicken broth, cold unsalted butter

Taken from cooking.nytimes.com/recipes/857 (may not work)