Pan-Seared Veal Chop with Roasted Kale Pesto and Butternut Squash and Parsnip Puree recipe
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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
Nutrition Info
- 1585 caloriescarbohydrate: 67.3 gcholesterol: 153.6 mgfat: 139.1 gfiber: 15.7 gprotein: 33.9 gsaturatedFat: 31.1 gservingSize: -sodium: 2039.2 mgsugar: 15.9 gtransFat: : -unsaturatedFat: : -
Directions Pan-Seared Veal Chop with Roasted Kale Pesto and Butternut Squash and Parsnip Puree
Directions
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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.