Veal with Whipped Parsnips and Mushroom Cream Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Try braised lettuce flavored with thyme, carrots and garlic to accompany this satisfying dish. Ingredients:
2 tablespoons (1/4 stick) butter |
8 ounces assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake), sliced |
2 cups chicken stock or canned low-salt chicken broth |
1/2 cup whipping cream |
1 tablespoon finely chopped fresh parsley |
1 teaspoon whole grain dijon mustard |
4 8-ounce veal rib chops (each 1 1/4 inches thick), boned |
whipped parsnips |
Directions:
1. 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.
2. 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.
3. Spoon Whipped Parsnips onto 4 plates. Place veal chops atop parsnips. Spoon sauce around parsnips and serve.
|
|