Season the meat with salt and pepper and roast it heartily on all sides in a casserole with clarified butter. Cover it with a lid and continue roasting in the oven at 220 degrees for about 15 minutes, turning twice to the other side.
Add leek, celery, carrots, onions and garlic and continue roasting in the oven without a lid. When the vegetables are lightly browned, add the tomatoes and extinguish with a little wine. Make sure that only enough liquid remains in the pot to prevent burning. If necessary, add a little more wine. Cover again with the lid and steam for one hour at 160 degrees. Turn the roast again and again to the other side and baste with the braising liquid. Add sage, bay spice, thyme and coarsely crushed pepper and juniper berries and leave the roast in the turned off oven for another 15 min. Remove the meat and strain the sauce through a sieve.
Remove the skin from the salsify and put them in vinegar water on the spot. Sauté the shallots in a saucepan with butter, add the salsify cut into 4 cm long pieces, cover with vegetable soup and soften for about 15-20 min. Mix flour and whipping cream, fold into the vegetables and thicken. Season strongly with nutmeg, salt and freshly ground pepper and add parsley. Cut the roast open, dress with
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