Remove the veal minute steaks from the refrigerator half an hour before preparing them and let them come to room temperature. Pre-heat the oven to 200°C (392°F). Wash the potatoes, peel the parsnips and wash the vegetables. Cut the potatoes into chunks, place them in an oven tray and lightly rub with peanut oil. Cut the vegetables into equally sized batons and rub them with some oil as well. Roast the potatoes and vegetables in separate oven trays. Potatoes need about 15 - 20 minutes and the vegetables 10 -15 minutes (depends on your oven, so check from time to time).

Heat some oil and butter in a frying pan and fry the veal minute steaks on both sides for about 3 - 4 minutes, until pink in the middle. Let the veal rest for 5 minutes under some foil (in the oven, which still is warm) before serving, and then season with pepper and salt.

Remove the thyme leaves from the stalks. Season the vegetables and potatoes with pepper and salt and sprinkle with the thyme.

Nice with wine-thyme jus.