• Preheat the oven to 180 ° C. • Place the roast veal in a dish with a little olive oil and spread a little butter on top of the meat. Arrange the garlic cloves around with their skin around, and salt everything. Add half a glass of water. • Cook the pink-roasted veal to the core for 45 minutes at 180 ° C and baste regularly. • Peel the Jerusalem artichokes and cut them into large pieces. Remove the black end of the crosnes, separate the chestnuts one by one and mince the sage leaves. • Halfway through the roast veal, add the vegetables and chestnuts all around the meat, as well as a few butter nuts and minced sage leaves. Salt and continue to sprinkle everything until the end of cooking. The vegetables will cook in the juice of the roast veal. • Take the dish out of