Name: Pan-Seared Veal Chop with Roasted Kale Pesto and Butternut Squash and Parsnip Puree
Prep time: 20 min
Cook time: 44 min
Total time: 84 min
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; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 0.25 teaspoon cayenne powder; 0.25 teaspoon Chinese five-spice powder; 3 tablespoons butter; 6 cups stemmed and chopped kale; 0.25 cup walnuts; 2 tablespoons olive oil; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 0.5 cup light olive oil; 0.25 cup lemon juice; 3 cloves garlic; 1.5 teaspoons agave nectar; 0.25 teaspoon red pepper flakes; 2 tablespoons olive oil; 2 sprigs fresh rosemary; 1 sprig fresh thyme; 2 (1-inch-thick) first-cut veal chops; 0.5 teaspoon salt; 0.5 teaspoon coarsely ground black pepper

Prep Time:

20 mins

Cook Time:

44 mins

Additional Time:

20 mins

Total Time:

1 hr 24 mins

Servings:

2

Yield:

2 servings

Jump to Nutrition Facts

Cook Mode (Keep screen awake)

Ingredients

1x

2x

4x

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 2 servings

Butternut Squash and Parsnip Puree:

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

Kale Pesto:

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

Chops:

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.

Cook's Notes:

Substitute chicken stock for water in the puree if desired.

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

Nutrition Facts (per serving)

1585	Calories
139g	Fat
67g	Carbs
34g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 1585
% Daily Value *
Total Fat 139g	178%
Saturated Fat 31g	156%
Cholesterol 154mg	51%
Sodium 2039mg	89%
Total Carbohydrate 67g	24%
Dietary Fiber 16g	56%
Total Sugars 16g
Protein 34g	68%
Vitamin C 195mg	217%
Calcium 382mg	29%
Iron 8mg	46%
Potassium 1936mg	41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

We Care About Your Privacy

We and our partners process data to provide:

zproxy.org