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

Pan-seared veal chops are served with roasted kale pesto and butternut squash and parsnip puree in this recipe great for a romantic dinner.

• Preparation Time: 20 mins
• Cooking Time: 44 mins
• Total Time: 1 hr 4 mins
• Calories: 1585 Calories

Ingredients

• 3 tablespoons butter
• 1 onion, chopped
• 2 tablespoons olive oil
• 6 cups water
• 1 sprig fresh thyme
• 2 cloves garlic, crushed
• 3 cloves garlic
• 2 sprigs fresh rosemary
• 1 teaspoon ground coriander
• 1 large parsnip, peeled and chopped
• 2 cups peeled and chopped butternut squash
• 6 cups stemmed and chopped kale
• 2 (1-inch-thick) first-cut veal chops
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.25 cup lemon juice
• 0.25 teaspoon red pepper flakes
• 0.5 teaspoon coarsely ground black pepper
• 0.25 cup walnuts
• 0.25 teaspoon Chinese five-spice powder
• 1.5 teaspoons agave nectar
• 0.5 cup light olive oil
• 0.25 teaspoon cayenne powder

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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

Step 6

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

Step 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.

Step 8

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.

Step 9

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.

Step 10

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

Step 11

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