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Meat, South and mountains

Veal roast with morels and roasted potatoes

Veal roast with morels is a festive dish for 4 people, ready in 1 hour 35 minutes, medium difficulty, for about €6.50 per person. The roast cooks in the oven surrounded by potatoes, while soaked morels simmer in a creamy white wine sauce. The key to success is the morel soaking liquid, strained and kept, which gives the sauce its deep flavor.

A festive dinner tonight, a golden veal roast with a creamy morel sauce and roasted potatoes.

Veal roast with morels and roasted potatoes
Total time
1 h 35
Difficulty
Medium
Cost per person
€6.50
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Spring

Roasted veal turns tender in the oven and pairs naturally with the woodsy smell of morels, a mushroom that gives the sauce a deep, almost earthy taste that cream softens without hiding it. The roasted potatoes, cooked in the same pan juices as the meat, soak up the drippings and round out the plate without needing a separate side.

This is a dish for evenings when you're hosting, a Sunday with extended family, or a spring meal a bit more special than an everyday dinner. The oven does most of the work on the roast, leaving your hands free to make the sauce and set the table, and the result looks impressive without requiring tricky technique.

The ingredients

4 people

Butcher

  • Veal roast 1 kg

Pantry

  • Dried morels 30 g
  • Dry white wine 10 cl
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 25 cl
  • Butter 40 g

Fruits and vegetables

  • Shallot 2
  • Potatoes 1 kg

Allergens Lactose

The step by step recipe

  1. Soak the morels in warm water, then rinse them carefully and keep the strained liquid. 20 min

    Morels hold onto sand, rinse them in several changes of water.

  2. Brown the veal roast in a Dutch oven with the olive oil, surround it with the diced potatoes, and roast at 180°C. 1 h

    Turn the potatoes halfway through cooking.

  3. Sauté the shallots and morels in the butter, deglaze with white wine, and add the soaking liquid. 8 min

    Let it reduce by half.

  4. Pour in the cream, let it thicken gently, season with salt and pepper. 8 min

    Don't let it boil hard, the cream can split.

  5. Let the roast rest, slice it, and spoon the morel sauce over the top. 10 min

    Cover the roast to keep it warm.

Our tips to get it right

  • Pick a veal roast that's evenly tied and regularly shaped so it cooks evenly without dry spots.
  • Always strain the morel soaking liquid through a fine cloth or coffee filter, sand tends to settle at the bottom.
  • Check the roast with a meat thermometer if you have one, veal stays tender around 65 to 68°C at the center.

The variations

  • Swap the morels for dried porcini if you can't find morels, the flavor changes but the sauce stays just as rich.
  • For a meat free version, replace the roast with a seitan roast or large portobello mushrooms roasted in the oven alongside the potatoes.
  • For kids, serve the meat and potatoes without the morel sauce, just a bit of pan juices and cream instead.

What to serve it with

  • A green salad with a sharp dressing
  • A dry white wine like the one in the sauce
  • Steamed green beans

Storage

The roast and sauce keep for 2 to 3 days in the fridge in a sealed container. The cream sauce doesn't freeze well, it can split when thawed, so it's best made fresh. Reheat gently over low heat or in a low oven so the meat doesn't dry out.

Questions about this dish

Can you use fresh morels instead of dried ones?

Yes, if you find them in spring, use about 150g of well cleaned fresh morels. Sauté them directly in the butter without soaking, and use a bit of chicken broth instead of the soaking liquid.

Can you make this dish ahead of time?

You can roast the veal and potatoes ahead and reheat them in the oven before serving. Make the morel sauce at the last minute, it tastes better fresh and can split if it sits too long.

How do you know when the veal roast is done?

Pierce the roast with a knife tip, the juices should run clear with a slight pink tinge. If you have a thermometer, aim for 65 to 68°C at the center for tender, rosy meat.

What do you do if the cream sauce splits?

Take the pan off the heat right away and whisk briskly, this usually brings it back together. To avoid the problem, keep the heat low once the cream goes in and never let it boil hard.

How long does it take to make a veal roast with morels and roasted potatoes?

Count 1 h 35 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a veal roast with morels and roasted potatoes?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a veal roast with morels and roasted potatoes cost?

About €6.50 per serving, or €26.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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