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

Name: Pan-Seared Veal Chop with Roasted Kale Pesto and Butternut Squash and Parsnip Puree
Total time: 84
Yield: 2
Ingredients: 2 tablespoons olive oil; 2 cups peeled and chopped butternut squash; 1 large parsnip, peeled and chopped; 1 onion, chopped; 2 cloves garlic, crushed; 6 cups water; 1 teaspoon ground coriander; ½ teaspoon salt; ½ teaspoon ground black pepper; ¼ teaspoon cayenne powder; ¼ teaspoon Chinese five-spice powder; 3 tablespoons butter; 6 cups stemmed and chopped kale; ¼ cup walnuts; 2 tablespoons olive oil; ½ teaspoon salt; ½ teaspoon ground black pepper; ½ cup light olive oil; ¼ cup lemon juice; 3 cloves garlic; 1 ½ teaspoons agave nectar; ¼ teaspoon red pepper flakes; 2 tablespoons olive oil; 2 sprigs fresh rosemary; 1 sprig fresh thyme; 2 (1-inch-thick) first-cut veal chops; ½ teaspoon salt; ½ teaspoon coarsely ground black pepper

Recipe by Steven Brach from allrecipes.com

Dinner 1 Hr. 24 Mins.

Ingredients

2 servings

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2 tablespoons olive oil
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2 cups peeled and chopped butternut squash
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1 large parsnip, peeled and chopped
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1 onion, chopped
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2 cloves garlic, crushed
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6 cups water
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1 teaspoon ground coriander
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½ teaspoon salt
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½ teaspoon ground black pepper
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¼ teaspoon cayenne powder
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¼ teaspoon Chinese five-spice powder
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3 tablespoons butter
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6 cups stemmed and chopped kale
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¼ cup walnuts

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2 tablespoons olive oil
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½ teaspoon salt
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½ teaspoon ground black pepper
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½ cup light olive oil
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¼ cup lemon juice
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3 cloves garlic
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1 ½ teaspoons agave nectar
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¼ teaspoon red pepper flakes
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2 tablespoons olive oil
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2 sprigs fresh rosemary
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1 sprig fresh thyme
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2 (1-inch-thick) first-cut veal chops
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½ teaspoon salt
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½ teaspoon coarsely ground black pepper

Instructions

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