Lemon Potato Puree
Roasted Red Pepper and Basil C
Preheat oven to 350 F.
Season veal roast salt and pepper.
In a large skillet, heat olive oil over medium high heat. Add veal and sear on all sides, 8-10 minutes, or until golden. Transfer veal to a roasting pan
In a small bowl, combine fresh herbs, garlic and lemon zest. Rub mixture all over seared veal.
Place roasting pan in preheated oven and cook for 30-40 minutes, or until cooked through. Halfway through cooking, squeeze lemon juice on top of veal.
Remove from oven and add white wine to deglaze the pan, scraping up all brown bits.
Let meat rest for 5 minutes. Slice meal very thinly and return slices to roasting pan to let all the juices absorb.
Place the potatoes in a large pot of cold salted water. Bring to a boil and cook until potatoes are fork tender, 15-20 minutes. Drain the potatoes.
In a medium saucepan, heat milk over medium heat. Add sour cream, olive oil and lemon zest.
Transfer potatoes to bowl of standing mixer. Add milk mixture and beat at high speed with whisk attachment for 10-20 seconds (you can also use hand mixer), or until smooth. Do not over mix. Season with salt and pepper.
Char peppers on a grill or broil in oven for 10-15 minutes or until blackened on all sides. Transfer peppers to a large bowl and cover with plastic wrap. Let stand 15 minutes. Peel, seed and dice peppers.
In a medium skillet, heat olive oil over medium heat. Add onions and cook 4-5 minutes, or until they are soft and translucent. Add garlic and cook another 2-3 minutes. Add diced roasted red peppers and cook 2-3 minutes more, or until vegetables are soft. Season with salt and pepper.
Add balsamic vinegar and let liquid reduce on low heat for 5 minutes. Remove from heat, and let cool.
Add basil, and stir to combine.