Name: Pan-Seared Veal Chop with Roasted Kale Pesto and Butternut Squash and Parsnip Puree
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Olive oil - 2 tablespoons; Peeled and chopped butternut squash - 2 cups; Parsnip, peeled and chopped - 1 large; Onion, chopped - 1; Garlic, crushed - 2 cloves; Water - 6 cups; Ground coriander - 1 teaspoon; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Cayenne powder - ¼ teaspoon; Chinese five-spice powder - ¼ teaspoon; Butter - 3 tablespoons; Stemmed and chopped kale - 6 cups; Walnuts - ¼ cup; Olive oil - 2 tablespoons; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Light olive oil - ½ cup; Lemon juice - ¼ cup; Garlic - 3 cloves; Agave nectar - 1 ½ teaspoons; Red pepper flakes - ¼ teaspoon; Olive oil - 2 tablespoons; Fresh rosemary - 2 sprigs; Fresh thyme - 1 sprig; (1-inch-thick) first-cut veal chops - 2; Salt - ½ teaspoon; Coarsely ground black pepper - ½ teaspoon

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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

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

1. Olive oil - 2 tablespoons

2. Peeled and chopped butternut squash - 2 cups

3. Parsnip, peeled and chopped - 1 large

4. Onion, chopped - 1

5. Garlic, crushed - 2 cloves

6. Water - 6 cups

7. Ground coriander - 1 teaspoon

8. Salt - ½ teaspoon

9. Ground black pepper - ½ teaspoon

10. Cayenne powder - ¼ teaspoon

11. Chinese five-spice powder - ¼ teaspoon

12. Butter - 3 tablespoons

13. Stemmed and chopped kale - 6 cups

14. Walnuts - ¼ cup

15. Olive oil - 2 tablespoons

16. Salt - ½ teaspoon

17. Ground black pepper - ½ teaspoon

18. Light olive oil - ½ cup

19. Lemon juice - ¼ cup

20. Garlic - 3 cloves

21. Agave nectar - 1 ½ teaspoons

22. Red pepper flakes - ¼ teaspoon

23. Olive oil - 2 tablespoons

24. Fresh rosemary - 2 sprigs

25. Fresh thyme - 1 sprig

26. (1-inch-thick) first-cut veal chops - 2

27. Salt - ½ teaspoon

28. Coarsely ground black pepper - ½ teaspoon

How to cook deliciously - Pan-Seared Veal Chop with Roasted Kale Pesto and Butternut Squash and Parsnip Puree

1. Stage

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. Stage

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. Stage

Stir butter into butternut squash mixture. Puree with an immersion blender until smooth.

4. Stage

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

5. Stage

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

6. Stage

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

7. Stage

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. Stage

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

9. Stage

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. Stage

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. Stage

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