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VEAL CHOPS WITH VEGETABLES

Preheat the oven to 350F.  Peel the carrots and potatoes.  Cook the carrots in a frying pan with 2 tablespoons of the butter, a good pinch of sugar and a little water for 30 minutes over a moderate heat.  After 15 minutes, add the peas and lima beans.  In a separate frying pan cook the scallions with 2 tablespoons of the butter, a pinch of sugar, and a little water for 30 minutes.  Chop the shallots and cook them with the mushrooms in 2 tablespoons of the remaining butter.  Stir the herbs into the cooked mushrooms.  Cook the potatoes in vegetable oil and a little butter for 30-40 minutes.  Melt the remaining butter in a frying pan and brown the veal chops on all sides.  Roast in the oven for 8-10 minutes.  Before serving mix all the vegetables together in a shallow ovenproof dish.  Season with salt and pepper.  Place the veal chops on top of the vegetables and bake for 20 minutes.  Serve immediately.
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2 3/4 lb veal loin chops
12 baby carrots
1/4 lb seasonal mushrooms
1/2 lb baby new potatoes
1/4 lb frozen small peas, defrosted
1/4 lb baby lima beans
4 shallots
3 bunches scallions, white part only
2-3 tbsp finely chopped chives
2-3 tbsp finely chopped tarragon
2-3 tbsp finely chopped flat pasley
1/2 cup butter
salt and pepper
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60
mn
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60
mn
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Restaurant
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Meat
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Pinot Noir
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