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Pan-Seared Veal Chop With Roasted Kale Pesto And Butternut Squash And Parsnip Puree

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Recipe Summary 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.

Ingredients | Chocolate Cake Romantic Anniversary Cake With Name And Photo Edit

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

Directions

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.

Substitute chicken stock for water in the puree if desired.

Use pork chops in place of the veal chops if desired.

Info | Chocolate Cake Romantic Anniversary Cake With Name And Photo Edit

prep: 20 mins cook: 44 mins additional: 20 mins total: 1 hr 24 mins Servings: 2 Yield: 2 servings

TAG : Pan-Seared Veal Chop With Roasted Kale Pesto And Butternut Squash And Parsnip Puree

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