VEAL BRAISED IN MILK AND HONEY WITH BUTTERED TURNIPS Recipe courtesy Tyler Florence 051609-tyler_florence_veal Yield: serves 6-8 Time: 3 hours 30 minutes   4 lb boneless veal shoulder, tied Koser salt and freshly ground black pepper Extra-virgin olive oil 1/2 gallon milk 3 tablespoon honey 1/4 bunch fresh thyme 4-5 dried porcini mushroom 4 cloves garlic, peeled   Preheat oven to 350 degrees F.   Set a heavy-based pot with fitting lid or Dutch oven over medium-high heat.   Add a 3-count of olive oil.  Season veal with plenty of salt and pepper then brown all over in pot so the shoulder has a nice crust.  Add garlic, thyme and mushrooms then pour in milk and stir in honey.  Cover and roast in the oven for 3 hours until the veal is fork tender.   Once cooked, remove meat from pot and set aside.  Pour braising liquid along with mushrooms and garlic into a blender and puree until slightly thickened and silky smooth.  Add plenty of freshly ground black pepper and pour back over meat.  Serve with Buttered Turnips.   BUTTERED TURNIPS: 6 medium-sized turnips Extra-virgin olive oil Kosher salt 2 tablespoons unsalted butter 2 tablespoons chopped flat-leaf parsley   Preheat oven to 350 degrees F.   Peel and quarter turnips.  Set out on a roasting tray and drizzle with olive oil.  Season with salt and roast for 25 -30 minutes until just tender.  Remove from oven and toss in a large mixing bowl with butter and parsley so they are evenly coated and glossy.  Season with salt.


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