Veal chop with kale pesto, butternut squash and parsnip puree

    1 hour 24 min

    Pan-seared veal chops are served with roasted kale pesto and butternut squash and parsnip puree in this recipe for a romantic dinner.


    1 person made this

    Ingredients
    Serves: 2 

    • Butternut squash and parsnip puree
    • 2 tablespoons olive oil
    • 275g peeled and chopped butternut squash
    • 1 large parsnip, peeled and chopped
    • 1 onion, chopped
    • 2 cloves garlic, crushed
    • 1.4L water or chicken stock, as needed
    • 1 teaspoon ground coriander
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon cayenne powder
    • 1/4 teaspoon Chinese five-spice powder
    • 3 tablespoons butter
    • Kale pesto
    • 175g stemmed and chopped kale
    • 30g walnuts
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 120 ml light olive oil
    • 4 tablespoons lemon juice
    • 3 cloves garlic
    • 1 1/2 teaspoons agave nectar
    • 1/4 teaspoon crushed chilli flakes
    • Veal chops
    • 2 tablespoons olive oil
    • 2 sprigs fresh rosemary
    • 1 sprig fresh thyme
    • 2 (2cm thick) veal chops
    • 1/2 teaspoon salt
    • 1/2 teaspoon coarsely ground black pepper

    Method
    Prep:20min  ›  Cook:44min  ›  Extra time:20min  ›  Ready in:1hr24min 

    1. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add butternut squash, parsnip and onion; cook and stir until starting to brown, about 3 minutes. Stir in 2 cloves garlic; cook until fragrant, about 2 minutes.
    2. Pour water into the saucepan. Add ground coriander, 1/2 teaspoon salt, 1/2 teaspoon black pepper, cayenne powder and Chinese five-spice powder. Simmer until butternut squash is very soft, about 20 minutes. Remove from heat; drain excess liquid. Let cool slightly, 5 to 10 minutes.
    3. Stir butter into butternut squash mixture. Puree with an immersion blender until smooth.
    4. Set oven rack on top shelf and preheat the grill.
    5. Toss kale, walnuts, 2 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper together on a rimmed baking tray.
    6. Grill until kale starts to brown, about 5 minutes. Cool slightly, about 5 minutes.
    7. Combine kale mixture, 120ml light olive oil, lemon juice, 3 cloves garlic, agave nectar and crushed chilli flakes in a food processor; blend into a chunky paste.
    8. Preheat oven to 230 C / Gas 8.
    9. Combine 2 tablespoons olive oil, rosemary and thyme in a large oven-proof pan; heat over medium-high heat until lightly smoking. Season veal chops with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook in the hot oil until browned, about 2 minutes per side.
    10. Transfer pan to the preheated oven; roast chops until medium, about 10 minutes. Transfer to a cutting board; let rest for 10 minutes.
    11. Divide butternut squash puree between 2 large serving plates. Place 1 chop on each place; top with a heaping tablespoon of kale pesto.

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