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

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

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.