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

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"This is a great dish for a romantic dinner. I made it for our anniversary and my wife loved it."
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Ingredients

1 h 24 m servings 1585 cals
Original recipe yields 2 servings

Directions

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  1. 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.
  2. 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.
  3. Stir butter into butternut squash mixture. Puree with an immersion blender until smooth.
  4. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  5. Toss kale, walnuts, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together on a rimmed baking sheet.
  6. Broil in the preheated oven until kale starts to brown, about 5 minutes. Cool slightly, about 5 minutes.
  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.
  8. Preheat oven to 450 degrees F (230 degrees C).
  9. 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.
  10. 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.
  11. Divide butternut squash puree between 2 large serving plates. Place 1 chop on each place; top with a heaping tablespoon of kale pesto.

Footnotes

  • 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; 139.1 g fat; 67.3 g carbohydrates; 33.9 g protein; 154 mg cholesterol; 2039 mg sodium. Full nutrition

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