Pan-Seared Veal Chop with Roasted Kale Pesto and Butternut Squash and Parsnip Puree
This is a great dish for a romantic dinner. I made it for our anniversary and my wife loved it.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 2tablespoons olive oil
- 2cups peeled and chopped butternut squash
- 1large parsnip, peeled and chopped
- 1onion, chopped
- 2cloves garlic, crushed
- 6cups water
- 1teaspoon ground coriander
- ½teaspoon salt
- ½teaspoon ground black pepper
- ¼teaspoon cayenne powder
- ¼teaspoon Chinese five-spice powder
- 3tablespoons butter
- 6cups stemmed and chopped kale
- ¼cup walnuts
- 2tablespoons olive oil
- ½teaspoon salt
- ½teaspoon ground black pepper
- ½cup light olive oil
- ¼cup lemon juice
- 3cloves garlic
- 1½ teaspoons agave nectar
- ¼teaspoon red pepper flakes
- 2tablespoons olive oil
- 2sprigs fresh rosemary
- 1sprig fresh thyme
- 2(1-inch-thick) first-cut veal chops
- ½teaspoon salt
- ½teaspoon coarsely ground black pepper
Instructions
Step 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.Step 2
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.Step 3
Stir butter into butternut squash mixture. Puree with an immersion blender until smooth.Step 4
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.Step 5
Toss kale, walnuts, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together on a rimmed baking sheet.Step 6
Broil in the preheated oven until kale starts to brown, about 5 minutes. Cool slightly, about 5 minutes.Step 7
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.Step 8
Preheat oven to 450 degrees F (230 degrees C).Step 9
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.Step 10
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.Step 11
Divide butternut squash puree between 2 large serving plates. Place 1 chop on each place; top with a heaping tablespoon of kale pesto.