Veal Stew with Roasted Turnip, Carrot and Potato ($4.25/pp serves 4)

If you canned some heirloom tomatoes this dish will be easy to create anytime! Using a variety of cherry heirlooms brings a diverse sweetness to this dish. You can taste each flavor! If you only having just regular ole tomato go ahead and use those instead, it will be equally as good.

1 lb Sweetgrass Veal stew meat, defrost and at room temperature
1 garlic clove, minced
1 small onion, diced
3 c cherry tomatoes (or 2 c large diced tomatoes) fresh or canned
1 sprig rosemary
1 sprig thyme
1 c chicken or veggie stock
2 tbsp olive oil
2 tbsp Kreimhild Butter

2 Old Path carrot, cleaned and sliced about 1" thick
2 lg The Farm B/B potatoes, cubed about 1" chunks
1 bunch Gaia's Breath Purple top Turnips, tops/ends removed and quartered
1 onion, peeled and quartered
1 garlic clove minced
olive oil
s/p

Preheat to 375 degrees F. Place all veggies on a large baking sheet in one layer. Drizzle with olive oil and season with salt and fresh ground pepper. Roast for about 1 hour, or until fork tender and slightly golden.

In a large pot over med/high heat melt butter into olive oil. Pat veal dry with towel. Add to pot and let brown on all side, about 5-6 minutes. Using a slotted spoon remove veal to a platter; set aside. If needed, add 1-2 tbsp oil to pan. Saute onion and garlic, for a 1 minutes. Add in tomatoes, rosemary and thyme. (leave on stalk). Cook for 5-7 minutes. Return veal to pot and add in stock. Bring to a boil, then reduce and simmer, covered for 1 hour. Remove herb stalks. (If you like, you can thicken stew with a Beurre Manie`: equal parts fat and flour. This is basically the same as a Roux, except it is not cooked and is added at the end of cooking) 1 tbsp unbleached AP flour and 1 tbsp softened butter, mash together to form a paste, then bring broth to a boil and whisk in paste. Boil for 1 minute, stirring constantly. Allow to stand for 5 minutes off heat before serving with roasted veggies.