2 1/2 - 3 lb. boneless veal shoulder or leg rum roast
1 tsp. dried marjoram leaves
3/4 tsp. salt
1/8 tsp. coarse ground pepper
2 garlic cloves, minced
24 boiling onions, peeled
3/4 lb. each lg. carrots & parsnips, peeled & quartered lengthwise
1/2 c. dry white wine
1/2 c. reduced fat sour cream, room temp.
2 c. water

Combine marjoram, salt, pepper and garlic; rub over veal roast. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part. Do not cover. Do not add water. Roast in slow, 325 degree, oven until thermometer registers 155 degrees, about 1 hour and 30 minutes.

Meanwhile, bring 2 cups water and vegetables to boil; reduce heat, cover and simmer 10 minutes. Drain; arrange around roast during last 15 minutes of cooking time. Transfer roast and vegetables to warm platter; let stand while preparing sauce. Drain fat from pan; add wine, scraping to loosen browned bits from bottom. Cook over medium high heat for 3 minutes. Remove from heat. Stir in sour cream and just heat through. Serve carved roast with vegetables and sauce.