Veal Chops With Leeks Carrots And Parsnips Recipes

BRAISED VEAL SHANKS WITH CARROTS, PARSNIPS, AND TURNIPS

Steps:

• Season the veal with salt and pepper. Heat the olive oil in a large, heavy skillet and sear the veal shanks over high heat on all sides until well browned, about 10 minutes. Remove the browned veal shanks from the skillet and place them in an ovenproof casserole. To the same skillet in which you browned the veal, add the diced vegetables, along with the whole garlic cloves, and saute them for 3 to 4 minutes.
• When the vegetables have begun to cook and wilt, add the tomato paste and combine thoroughly. Be careful not to burn the tomato paste. Add the white wine and the chicken or veal stock and bring to a boil. Carefully pour the vegetable liquid mixture over the veal shanks in the casserole and braise covered in a preheated 350 degree oven for 1 hour and 45 minutes. The veal should be fork tender, with the meat just beginning to separate from the bone when you remove them from the oven. Cool for 10 minutes before serving.

PAN ROASTED VEAL CHOPS

Steps:

• Remove chops from the refrigerator about an hour before cooking to let them come up to room temperature. Pat them dry.
• Slice and thoroughly wash the leeks. They grow in very sandy soil, and sand and dirt can get trapped in all the layers of leaves, so make sure to rinse them several times.
• Roughly chop the leeks.
• Mince shallot and thyme.
• Pre-heat the oven to 450°F.
• Melt 2 tablespoons of butter in a heavy bottomed sauce pan and sweat the shallot and leeks over low heat covered for approx. 10-12 minutes. They should be very soft and translucent but not take on any color.
• Turn the heat up to medium, and add the veal/beef stock. Simmer uncovered for 3-4 minutes, then re-cover and set aside. The leek/shallot mixture should be moist but not swimming in stock at this point.
• Meanwhile, heat your oven proof pan over medium-high heat for three or four minutes.
• Add the canola oil and heat until the oil shimmers.
• Season the veal chops with salt and pepper and cook over med-high heat for approx. 3 minutes until browned.
• Flip the chops over and cook for another minute, then slide the oven proof pan into the hot oven for 6-9 minutes, depending on how you like your meat done. (See my meat doneness chart)
• While the chops are roasting in the oven, add the thyme to the shallot and leeks, season to taste with salt and pepper and cook over medium-high heat to warm up.
• To serve, spoon half the onion/leek mixture onto each plate, then set the veal chops on top of the mixture and serve.

VEAL WITH WHIPPED PARSNIPS AND MUSHROOM CREAM SAUCE

Steps:

• Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until tender, about 8 minutes. Add chicken stock. Boil until mixture is reduced to 1 1/4 cups, about 12 minutes. Stir in whipping cream, parsley and mustard. Season sauce with salt and pepper.
• Meanwhile, sprinkle veal chops with salt and pepper. Melt remaining 1 tablespoon butter in another heavy large skillet over medium-high heat. Add veal and cook to desired doneness, about 4 minutes per side for medium-rare.
• Spoon Whipped Parsnips onto 4 plates. Place veal chops atop parsnips. Spoon sauce around parsnips and serve.

VEAL CHOPS WITH LEEKS, CARROTS AND PARSNIPS

Steps:

• Using a food processor and the steel knife chop horseradish (if using fresh) and add next 6 ingredients (parsley leaves - pepper) blending well. Divide mixture into fourths. Set aside.
• In a large bowl combine vegetables (leek - minced parsley) and divide into fourths. Set aside.
• Tear off four 12 x 11 inch sheets of foil. Sprinkle bottom half of foil with salt and pepper, spread 1/3 of one of the vegetable portions (1/4 of vegetables), top with veal chop, spread with half of one horseradish/butter mixture portion (1/4 of butter mixture), sprinkle with salt, top with remaining vegetable portion, dotting with remaining butter. Fold top half of foil over veal and vegetables, making 1/2 inch fold with top and bottom edges, sealing veal and vegetables together. Repeat with remaining foil, vegetables, butter and veal chops making four individual packets.
• ***Packets can be refrigerated up to 12 hours before baking bring to room temperature before proceeding.***.
• Preheat oven to 400 degrees F.
• Arrange packets on baking sheet and bake for 20 minutes. (Packets can also be cooked on the grill for about 30 minutes). Invert packet to distribute cooking liquids and then turn right side up.