Pan-Seared Veal Chop with Roasted Kale Pesto and Butternut Squash and Parsnip Puree recipe

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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 calories
carbohydrate: 67.3 g
cholesterol: 153.6 mg
fat: 139.1 g
fiber: 15.7 g
protein: 33.9 g
saturatedFat: 31.1 g
servingSize: -
sodium: 2039.2 mg
sugar: 15.9 g
transFat: : -
unsaturatedFat: : -


  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 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 about 6 inches from the heat source and preheat the oven's broiler.

  5. Toss kale, walnuts, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together on a rimmed baking sheet.

  6. Broil in the preheated oven until kale starts to brown, about 5 minutes. Cool slightly, about 5 minutes.

  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.

  8. Preheat oven to 450 degrees F (230 degrees C).

  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.

  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.

  11. Divide butternut squash puree between 2 large serving plates. Place 1 chop on each place, top with a heaping tablespoon of kale pesto.

Recipe Yield

2 servings

Recipe Note

This is a great dish for a romantic dinner. I made it for our anniversary and my wife loved it.

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