Wrap yourself in a meal’s warm embrace
Is there anything better than coming home after a fun day on the slopes to a house filled with intoxicating aromas?
It’s like a warm embrace, only with an edible reward at the end.
This is my favourite kind of recipe: A complete meal jam-packed with comforting flavours. You’ve got a gorgeous piece of tender veal, roasted to perfection, surrounded by caramelized potatoes, sweet onions and creamy kale.
When my girls set off for a ski day, I love to stay home and putter around as this baby practically cooks by itself.
It’s the perfect thing to do as you catch up on your reading and get reacquainted with your favourite armchair.
Veal Roast with Onions and Creamed Kale Ricardo Tested
1 veal cross rib roast, about 3 lb (1.4 kg) and 3 inches (7.5 cm) thick 1/3 cup (75 g) butter 4 medium onions, chopped 1 cup (250 ml) white wine 1 cup (250 ml) chicken broth 4 russet potatoes, peeled and cubed 6 cups (1.5 litres) kale, stems removed, coarsely chopped 1/2 cup (125 ml) 35 per cent heavy cream With the rack in the middle position, preheat oven to 350 F (180 C).
In a large oven-proof skillet, brown veal in 2 tbsp of butter.
Season with salt and pepper. Set aside on a plate. In the same skillet, brown onions in 1 tbsp of butter.
Return meat to the skillet and add white wine and broth. Cover and bring to a boil. Bake for 2 hours and 30 minutes, turning meat twice during cooking.
Place potatoes around meat and cook, covered, for 1 hour.
Uncover and cook for 30 minutes or until potatoes are tender. Keep warm.
In a skillet over medium heat, soften kale in remaining butter for 5 minutes. Add cream and cook until just al dente. Season to taste with salt and pepper.
Spoon kale over potatoes and around roast, and gently stir cream with the cooking juices.
Makes 6 servings.