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

Follow our step-by-step guide on how to make Pan-Seared Veal Chop with Roasted Kale Pesto and Butternut Squash Puree.

1. Step 1

   Begin by warming 2 tablespoons of olive oil in a large saucepan over medium heat.

2. Step 2

   Introduce the chopped butternut squash, parsnip, and onion, stirring occasionally until they develop a lovely golden hue, which should take about 3 minutes.

3. Step 3

   Next, add the crushed garlic and let it cook for an additional 2 minutes, allowing the aroma to fill your kitchen.

4. Step 4

   Pour in 6 cups of water, then sprinkle in ground coriander, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, cayenne powder, and Chinese five-spice powder.

5. Step 5

   Let this simmer until the butternut squash becomes tender, roughly 20 minutes.

6. Step 6

   Once done, remove from heat and drain any excess liquid, allowing the mixture to cool for 5 to 10 minutes.

7. Step 7

   Stir in 3 tablespoons of butter, then use an immersion blender to puree the mixture until it reaches a silky smooth consistency.

8. Step 8

   While the puree cools, adjust your oven rack to about 6 inches from the heat source and preheat the broiler.

9. Step 9

   On a rimmed baking sheet, toss kale with walnuts, 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.

10. Step 10

    Broil this mixture in the preheated oven until the kale begins to crisp and brown, which should take about 5 minutes.

11. Step 11

    Allow it to cool slightly for another 5 minutes.

12. Step 12

    In a food processor, blend the roasted kale mixture with 1/2 cup of light olive oil, lemon juice, 3 cloves of garlic, agave nectar, and red pepper flakes until you achieve a chunky paste that bursts with flavor.

13. Step 13

    Next, preheat your oven to 450°F (230°C).

14. Step 14

    In a large oven-proof skillet, combine 2 tablespoons of olive oil with fresh rosemary and thyme, heating it over medium-high until it begins to smoke lightly.

15. Step 15

    Season the veal chops with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, then sear them in the hot oil until they are beautifully browned, about 2 minutes per side.

16. Step 16

    Transfer the skillet to the preheated oven and roast the chops until an instant-read thermometer registers 140°F (60°C), which should take about 10 minutes.

17. Step 17

    Once cooked, remove from the oven and let the chops rest for 10 minutes on a cutting board to retain their juices.

18. Step 18

    To serve, elegantly divide the creamy butternut squash puree between two large plates.

19. Step 19

    Nestle a veal chop on each plate and crown it with a generous tablespoon of the vibrant kale pesto, creating a dish that is as delightful to the eyes as it is to the palate.

20. Step 20

    Enjoy this culinary masterpiece that brings warmth and flavor to your table.