Braised Roast Of Veal With Turnips

• 4 tablespoons vegetable oil (canola or peanut)
• 1 3 1/2-pound roast of veal from the shoulder or rump
• 1 1/2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 2 white turnips (about 1/2 pound), peeled and quartered
• 3 onions (about 1 pound), peeled and quartered
• 3 carrots (about 1/2 pound), peeled and cut into 1-inch pieces on a bias
• 16 cloves garlic, unpeeled and cut in half cross-wise
• 1 bouquet garni made of 2 bay leaves, 6 sprigs parsley and 4 sprigs thyme, attached together

1. Heat the oil in a Dutch oven (cast-iron or enamel) and, when hot, brown the roast on all sides over moderate heat for about 20 minutes.
2. Remove the meat, sprinkle with one teaspoon of the salt and a half teaspoon of the pepper, and set aside.
3. Place the vegetables and bouquet garni in the pan and brown, stirring, over medium heat for about five minutes, then mix in the remaining salt and pepper.
4. Return the roast to the pan, arranging it on top of the vegetables.
5. Add a third of a cup of water, cover closely with a piece of parchment or waxed paper and put the lid on the pan.
6. Place in a 350-degree oven for one and a half hours, basting or turning the roast in its juices about every 20 minutes.
7. Serve the roast, sliced, with the natural juices and surrounded by the cooked vegetables, on a large, warm platter.

vegetable oil, veal, salt, freshly ground black pepper, white turnips, onions, carrots, garlic, bouquet garni

Taken from cooking.nytimes.com/recipes/10985 (may not work)