Ingredients
Method
1.Preheat oven to 200°C.
2.Combine mustard, green onion, half the garlic, rosemary and half the oil in small jug.
3.Place veal on wire rack over large shallow flameproof baking dish, coat veal all over with mustard mixture. Roast, uncovered, about 30 minutes or until browned all over and cooked as desired. Cover to keep warm.
4.Meanwhile, boil, steam or microwave kumara until tender, drain. Mash kumara in large bowl with butter and half the cream until smooth.
5.Heat remaining oil in same flameproof dish, cook brown onion and remaining garlic, stirring, until onion softens. Add mushrooms, cook, stirring, about 5 minutes or until just tender. Add flour, cook, stirring, until mixture thickens and bubbles. Gradually stir in wine and stock, stir until sauce boils and thickens. Add remaining cream and parsley, stir until heated through.
6.Serve veal with kumara mash and mushroom sauce.
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