Stuffed Breast of Veal with Roasted Potatoes
- 2 medium leeks, coarsely chopped (white part only)
- 2 cloves garlic, finely minced
- 3 tablespoons butter
- 1/4 cup chopped celery
- 1/4 cup chopped carrot
- 3/4 cup uncooked long grain rice
- 1 1/2 cups chicken broth, divided
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
- 1/4 teaspoon thyme, crushed
- 1/2 cup chopped fresh flat-leaf parsley
- 1 egg, lightly beaten
- 4 to 5 pound veal breast with pocket cut
- 1 large garlic clove
- 1 bay leaf
- 8 medium potatoes, peeled and quartered
Makes 8 servings.
- In medium saucepan, melt butter over medium-high heat. Add leeks, minced garlic, celery and carrot. Cook, stirring occasionally, 5 minutes. Add rice and cook, stirring, for 4 minutes. Add 1 cup chicken broth, wine, salt, pepper and thyme. Bring to a boil. Reduce heat; cover and simmer 20 minutes. Cool. Stir in parsley and egg.
- Preheat oven to 325*F (160*C).
- Stuff veal pocket with rice mixture. Skewer or tie opening. Place veal, rib-side down, on rack in shallow roasting pan. Cut garlic clove in half. Rub cut surface over veal and season with salt and pepper to taste. Place garlic halves and bay leaf in pan and pour in remaining 1/2 cup chicken broth. Cover and roast 1 1/2 hours.
- Remove cover; add potatoes and roast uncovered, basting often, 1 hour or until veal is tender. Remove bay leaf.