Recipes Main Dishes Steaks and Chop Recipes Pan-Seared Veal Chop with Roasted Kale Pesto and Butternut Squash and Parsnip Puree 5.0 (1) 1 Review 3 Photos This is a great dish for a romantic dinner. I made it for our anniversary and my wife loved it. Submitted by Steven Brach Published on June 19, 2020 Save Rate Print Share Trending Videos Close this video player 3 Prep Time: 20 mins Cook Time: 44 mins Additional Time: 20 mins Total Time: 1 hr 24 mins Servings: 2 Yield: 2 servings Jump to Nutrition Facts Ingredients Butternut Squash and Parsnip Puree: 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 Kale Pesto: 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 Chops: 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 Directions 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. Cook's Notes: Substitute chicken stock for water in the puree if desired. Use pork chops in place of the veal chops if desired. I Made It Print Nutrition Facts (per serving) 1585 Calories 139g Fat 67g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 1585 % Daily Value * Total Fat 139g 178% Saturated Fat 31g 156% Cholesterol 154mg 51% Sodium 2039mg 89% Total Carbohydrate 67g 24% Dietary Fiber 16g 56% Total Sugars 16g Protein 34g 68% Vitamin C 195mg 217% Calcium 382mg 29% Iron 8mg 46% Potassium 1936mg 41% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved