Roast veal rack with celeriac and potato gratin

Rack 'em up!
1H 50M
2H 20M

This tender roast rack of veal is coated in a mustard and herb crust then perfectly complemented with a celeriac and potato gratin.

Looking for more of our favourite family roasts?


Roast veal rack
Celeriac and potato gratin


1.Preheat oven to 180°C/350°F.
2.Make celeriac and potato gratin: place cream, garlic and thyme in a medium saucepan over medium heat; bring to a simmer. Remove from heat; stand 10 minutes.
3.Meanwhile, using a mandoline or V-slicer, thinly slice celeriac and potatoes; combine in a large bowl. Layer celeriac and potato with cream mixture and salt and pepper in a 1.5-litre (6-cup) round ovenproof dish.
4.Sprinkle with cheese. Cover with foil; bake 1 hour. Uncover, bake for 20 minutes or until tender and golden. Top with extra thyme.
5.Next, place veal on a wire rack in a flameproof roasting pan; pour the water into the base of the pan. Combine dijon mustard, horseradish and garlic in a small bowl.
6.Spread mustard mixture over veal; season. Roast veal for last 45 minutes of gratin cooking time or until cooked as desired. Transfer veal to a plate. Cover; rest 10 minutes.
7.Heat roasting pan over medium-high heat, add flour; cook, whisking, until mixture is smooth and bubbly. Add wholegrain mustard and stock; stir until mixture boils and thickens. Season to taste.
8.Combine herbs; press onto veal. Cut veal into cutlets; serve with gratin and mustard sauce.

Related stories