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How to Make Pan-Seared Veal Chop with Roasted Kale Pesto and Butternut Squash and Parsnip Puree - A Step-by-Step Guide

Looking to impress your dinner guests with a gourmet dish that is bursting with flavor and elegance? This Pan-Seared Veal Chop with Roasted Kale Pesto and Butternut Squash and Parsnip Puree is a mouthwatering combination of succulent veal, vibrant pesto, and creamy puree that will leave everyone at the table speechless.

The star of this recipe is the pan-seared veal chop, which is cooked to perfection and seasoned with aromatic herbs and spices. The velvety texture of the veal pairs w...

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Ingredients

  • 2 tablespoons olive oil
  • 2 cups peeled and chopped butternut squash
  • 1 large parsnip, peeled and chopped
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 6 cups water
  • 1 teaspoon ground coriander
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne powder
  • ¼ teaspoon Chinese five-spice powder
  • 3 tablespoons butter
  • 6 cups stemmed and chopped kale
  • ¼ cup walnuts
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup light olive oil
  • ¼ cup lemon juice
  • 3 cloves garlic
  • 1 ½ teaspoons agave nectar
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • 2 sprigs fresh rosemary
  • 1 sprig fresh thyme
  • 2 (1-inch-thick) first-cut veal chops
  • ½ teaspoon salt
  • ½ teaspoon coarsely ground black pepper

Information

  • Prep Time: 20 mins
  • Cook Time: 44 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 24 mins
  • Servings: 2
  • Yield: 2 servings

  • 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.
  • Pour water into the saucepan. Add 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.
  • Stir butter into butternut squash mixture. Puree with an immersion blender until smooth.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Toss kale, walnuts, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together on a rimmed baking sheet.
  • Broil in the preheated oven until kale starts to brown, about 5 minutes. Cool slightly, about 5 minutes.
  • Combine kale mixture, 1/2 cup light olive oil, lemon juice, 3 cloves garlic, agave nectar, and red pepper flakes in a food processor; blend into a chunky paste.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine 2 tablespoons olive oil, rosemary, and thyme in a large oven-proof skillet; 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.
  • Transfer skillet to the preheated oven; roast chops until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 10 minutes. Transfer to a cutting board; let rest for 10 minutes.
  • Divide butternut squash puree between 2 large serving plates. Place 1 chop on each place; top with a heaping tablespoon of kale pesto.

    • Nutrition

    1585 cal.

    • Total Fat: 139g
    • Saturated Fat: 31g
    • Cholesterol: 154mg
    • Sodium: 2039mg
    • Total Carbohydrate: 67g
    • Dietary Fiber: 16g
    • Total Sugars: 16g
    • Protein: 34g
    • Vitamin C: 195mg
    • Calcium: 382mg
    • Iron: 8mg
    • Potassium: 1936mg

    Categories

    Butternut squash recipes