Herb Crusted Veal Tenderloin And Celery Root And Pear Sformato With Cherry Sauce Recipes
CELERY ROOT AND PEAR PUREE
Steps:
- Peel and chop 3 pounds celery root. Peel, halve and core 2 Bosc pears. Combine the celery root and pears in a saucepan with 3 cups milk, 1 smashed garlic clove and enough water to cover; simmer until tender, 25 to 30 minutes. Drain, reserving the liquid. Puree in a blender until smooth, adding the reserved liquid as needed. Season with salt and pepper. Cover and refrigerate overnight. When ready to serve, brown 3 tablespoons butter in a saucepan over medium heat. Add 1/4 cup parsley and fry 2 minutes. Microwave the puree to warm and top with the browned butter.
TENDER VEAL IN HERB SAUCE
You will be surprised at how elegant and delicious this quick and easy dish really is. The veal makes a wonderful meal served with noodles and fresh peas.
Provided by Baby Kato
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- note: fresh herbs are preferred, but you may substitute with dried.
- Sprinkle veal with salt and pepper.
- Saute chops in butter until browned on both sides.
- Remove from frying pan and keep warm.
- With wine deglaze pan.
- Add garlic and fresh thyme, rosemary and chives to pan.
- Return veal to pan, cover and simmer 5 minutes.
- Remove and keep warm.
- Add cream and cranberry sauce to pan and heat on low until sauce gets hot and thickens slightly.
- Spoon sauce over chops and enjoy.
CURRIED VEAL WITH SHALLOT AND PEAR SAUCE
The eclectic menu at Razz's Restaurant & Bar in Scottsdale, Arizona, takes its cues from around the world. This curried veal dish is representative of chef-owner Erasmo "Razz" Kamnitzers talents. Razz is fond od of grains, so rice pilaf is appropriate here, along with steamed green and yellow zucchini. Vanilla puddings sprinkled with pistachios and raspberries would make a nice finish to this exotic menu. Can be prepared in 45 minutes or less.
Yield 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Sprinkle veal with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add veal; sauté until just cooked through, about 1 minute per side. Transfer veal to plate. Add pear, shallots and remaining 1/2 tablespoon butter to same skillet. Cook until shallots are golden, about 2 minutes. Add curry powder; stir 1 minute. Add wine and cream and bring to boil. Reduce heat to medium and simmer until sauce thickens and pear is soft, about 3 minutes. Season sauce to taste with salt and pepper. Return veal and any accumulated juices to sauce. Simmer until just heated through, about 1 minute. Divide veal and sauce between plates and serve.
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