Rôti de veau, carottes anciennes

Roast veal with rosemary and Heirloom carrots

Tender, juicy and scented with aromatic herbs, it is the perfect Sunday dish!

Serves: 6 people
Preparation time: 20 minutes
Cooking time: 80 minutes


  • 1 roast veal of about 1.3kg
  • 4 cloves of garlic
  • 1 tbsp of sunflower oil
  • 30g of butter
  • Salt and pepper
  • 2 sprigs of rosemary
  • 1 bay leaf
  • 10cl dry white wine
  • 1kg of Heirloom carrots
  • 1 spoonful of honey
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  • Brush and wash the carrots. For nice presentation, leave them whole. If they are too big, cut them in half lengthwise.
  • Preheat the oven to 180°C.
  • In a hot frying pan, melt the butter and sear the roast veal for a few minutes. Turn it regularly to obtain a nice colouring all over. Season.
  • Arrange the roast, the unpeeled garlic, the carrots, the white wine and the bay leaf on a dish. Sprinkle with sunflower oil and honey. Sprinkle with rosemary. Season the carrots.
  • Place in the oven for about 1 hour and 20 minutes, frequently basting the roast with its cooking juices.
  • Before serving, cut into slices. Serve your roast with mashed potatoes or fresh gnocchi.


Serve with our product:

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