• Ingredients: 20
  • Serves: 4

Veal with whipped parsnips and mushroom cream sauce with whipped parsnips.

Ingredients

For pudding

For sauce

For assembly

  • 2 cups fresh raspberries
  • 2 tablespoons red currant jelly, melted with 1 tbsp. water
  • 1 1/2 tsps. sugar
  • Red currant bunches or red grape clusters

For the honey vinaigrette

To serve

  • Salad leaves such as frisée or lamb’s lettuce

Directions

  1. Step 1 Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until tender, about 8 minutes.

    For this step you will need

  2. Step 2 Add chicken stock. Boil until mixture is reduced to 1 1/4 cups, about 12 minutes. Stir in whipping cream, parsley and mustard.

    For this step you will need

  3. Step 3 Meanwhile, sprinkle veal chops with salt and pepper. Melt remaining 1 tablespoon butter in another heavy large skillet over medium-high heat.

    For this step you will need

  4. Step 4 Spoon Whipped Parsnips onto 4 plates. Place veal chops atop parsnips. Spoon sauce around parsnips and serve.

    For this step you will need

Nutrition information

Calories 134,037 Carbohydrates 32,023 g (10,674%)
Fat 571 g (879%) Protein 2,183 g (4,366%)
Saturated Fat 107 g (536%) Sodium 18,200 mg (758%)
Polyunsaturated Fat 73 g Fiber 8,722 g (34,888%)
Monounsaturated Fat 208 g Cholesterol 238 mg (79%)