Veal Rack With Butternut Squash Cream And Sautéed Mushrooms

The combination of the veal with a tarragon crust and the thyme-infused cream comes together to hit every note. I love that it can be served as a composed dish or plated family style. This recipe is a little more involved, but for those who are looking to make something special over the holidays, this one’s for you!

Directions

For the Veal

1. Preheat oven to 400 degrees Fahrenheit.

2. Combine panko, tarragon and one teaspoon salt in blender and pulse until tarragon is mixed through. (Don’t blend too much; you don’t want a fine crumb.)

3. Season veal with salt and pepper, brush with mustard, then firmly press panko crumb mixture all over the veal. Drizzle with honey and olive oil.

4. Roast for 15 minutes. Reduce oven temperature to 375 degrees Fahrenheit and continue roasting until the crust is golden and internal temperature reaches 145 to 150 degrees Fahrenheit (for medium-rare), about 40 minutes. Because roast sizes and oven temperatures vary, use a thermometer for best results.

5. Let rest, then slice into individual chops.

For the Butternut Squash Cream

1. Fill a pot one-third of the way with salted water and bring to a boil. Add butternut squash and garlic and simmer until soft and easily pierced with a fork, about one hour.

2. Drain butternut squash in a colander and press down to remove excess water. Transfer to a food processor together with thyme and salt. While food processor is running, slowly drizzle olive oil in. Continue blending for 10 to 15 minutes, until you reach a very creamy consistency.

For The Mushrooms

1. Heat oil in a large skillet over medium heat. Sauté mushrooms until desired doneness, four to six minutes.

To Serve

1. Spread butternut squash cream on a large platter or individual plates. Scatter mushrooms over cream, then top with veal chops. Garnish with parsley or microgreens.