List of Ingredients
- cleaned rump roast
- yellow carrots
- purple carrots
- parsnips
- 2 TBSP. of flour
- 1 TBSP. of butter
- 4 of white turnips
- Honey
- Meat extract
- Rosemary
- Thyme
- Garlic
- Extravirgin olive oil
- Salt
- Pepper
Method
Heat a pan with a drizzle of oil and sear the roast for 2 minutes on each side. Transfer the roast to a baking dish lined with parchment; drizzle it with a little oil and add a pinch of salt, a generous grind of pepper, 1 sprig rosemary, 2 crushed garlic cloves with the skin on and bake it at 375°F for about 35 minutes.
FOR THE ROOT VEGETABLES: Thoroughly scrub the carrots, parsnip and turnips. Peel the parsnip and the yellow carrots. Cut the yellow and purple carrots and the parsnip into large sticks Cut the white turnips into 4 wedges each, keeping a little of the green part attached. Drizzle the vegetables with 2 tablespoons oil and 1 teaspoon honey and sprinkle them with salt and pepper and add a few sprigs of thyme. Bake them for 30 minutes in a 425°F oven in circulating mode
FOR THE SAUCE: Heat 1 cup water and dissolve about 1/8 teaspoon of meat extract in it, mixing well. Add the leaves from 1 sprig of thyme and a pinch of salt and cook for 3-4 minutes. Remove from heat, add the butter and flour and beat with a whisk, then return the sauce to the heat and cook for another 3 minutes, continuing to whisk. Serve the roast with the root vegetables and the sauce.