Recipe: very easy and comforting roast veal by Cyril Lignac

Rotie De Veau

Autumn obliges us, we need French comfort food. This is where the big boss classic trendy Cyril Lignac, which offers a comeback maddening roast veal with potatoes gratin baking.

An extremely simple recipe where your oven does most of the work. In short: he's got it all.

Ingredients for 4 persons

1 800 g roast veal

6 cloves of garlic

700 g Charlotte potatoes

250 g of Roscoff pink onions

1 liter of water

1 chicken stock cube

45 g butter

4 sprigs of fresh thyme

1 bay leaf

fine salt and freshly ground pepper


Prepare the ingredients . Peel and wash the potatoes , cut them into strips with a mandolin without ironing them in the water for the starch. Place them in a salad bowl. Peel the onions and cut the roots, cut into very thin strips. Keep them in a bowl. Prepare a cubed chicken stock. Preheat the oven to 180 ° C.

Prepare the baker's apple gratin . In a buttered, salted and peppered baking dish, lay out the slices of potatoes and onions in layers, adding butter, salt and pepper between each vegetable. Pour 2 ladles of broth. Cover at the end with the potatoes, the knobs of butter, a ladle of broth. Season with salt and pepper, top with the garlic cloves , two sprigs of thyme and a bay leaf . Bake for 45 minutes.

Prepare the roast . Lightly oil the whole roast by massaging it then season with fine salt and ground pepper generously. Cover with softened butter . Place on baking apple gratin after 45 minutes of cooking and then return to the oven for 45 minutes of cooking.

For dressage . Remove the dish from the oven, place the roast on a board and slice it, serve with the gratin on the plates.


© Jérôme Galland

Also discover the three extremely simple snacks of Pierre Hermé

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