1,570 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Veal Chop With Assortment of Vegetables

Name: Veal Chop With Assortment of Vegetables
Prep time: 1 h 17 min
Cook time: 1 h 10 min
Total time: 2 h 27 min
Yield: 2 people
Cuisine: French
Ingredients: 150 g carrot; 150 g turnips; 150 g Brussels sprouts; 150 g romanesco; 150 g broccoli; 150 g green cabbage; 600 g veal; 50 g clarified butter; 1 garlic clove; 1 bayleaf; 1 sprig thyme; 1 sprig rosemary; Salt; Pepper

The veal chop in this recipe is cooked in two stages: flash fried first to brown it all over, then gently roasted in the oven.

The chop is served with an assortment of vegetables, first lightly boiled, then reheated in the "jus" (cooking juices).

86 K 4.7/5 (7 reviews)610696

Duration

2 hours 30 min.

Difficulty

Easy

Last modified on: November 18^th 2015

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

For 2 people, you will need:

1 150 g carrot
2 150 g turnips
3 150 g Brussels sprouts
4 150 g romanesco
5 150 g broccoli
6 150 g green cabbage
7 600 g veal
8 50 g clarified butter
9 1 garlic clove
10 1 bayleaf
11 1 sprig thyme
12 1 sprig rosemary
13 Salt
14 Pepper
Total weight: 1,565 grams

Times for this recipe

Preparation

1 hour 20 min.

Cooking

1 hour 10 min.

All in all

2 hours 30 min.

Preparation 1 hour 20 min.

Cooking 1 hour 10 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 35 min.

Veal Chop With Assortment of Vegetables : Stage 1

Begin by preparing the vegetables: wash, peel and cut them up.

Carrots and turnips: cut into small chunks.

Cabbage: shred or cut into julienne.

Brussels sprouts: cut in half lengthways.

Romanesco and broccoli: separate into small florets.

Stage 2 - ⌛ 40 min.

Veal Chop With Assortment of Vegetables : Stage 2

Cook each type of vegetable separately, boiling in salted water until barely cooked and still slightly firm.

When cooked, remove from the water, cool under running water and drain thoroughly.

Stage 3

Cook all the vegetables like this - one after the other, not all together.

Note: After cooking all the vegetables, you will have a vegetable stock that can be used in another recipe.

Stage 4

Once all the vegetables have been cooked and drained, mix them in a bowl.

Set aside.

Stage 5 - ⌛ 1 min.

Veal Chop With Assortment of Vegetables : Stage 5

Preheat the oven to 320°F (160°C).

Dry the veal chop on absorbant paper, then season with salt and pepper.

Stage 6 - ⌛ 5 min.

Veal Chop With Assortment of Vegetables : Stage 6

Use a frying pan that can go in the oven and melt 50 g clarified butter on high heat.

When good and hot, add the veal chop and brown all over (including the edge).

Stage 7 - ⌛ 1 min.

Veal Chop With Assortment of Vegetables : Stage 7

Add to the frying pan the garlic, thyme, bayleaf and rosemary around the meat.

Stage 8 - ⌛ 1 hour

Veal Chop With Assortment of Vegetables : Stage 8

Put the frying pan in the oven for about 1 hour.

Stage 9

During roasting, baste the chop from time to time with the juices released.

Stage 10 - ⌛ 5 min.

Veal Chop With Assortment of Vegetables : Stage 10

Pour off the meat juices into a large pan and leave the meat to keep hot in the oven after it is turned off.

Tip the vegetables into the pan and reheat in the meat juices.

Stage 11

Heat the serving plate, lay the meat in the centre and arrange the vegetables all around.

Serve immediately.

Remarks

The list of vegetables is for guidance, so use what is in season, preferably with a good mix of flavours and colours.

And to drink?

A red that's fairly low in tannin, such as a Beaujolais, Morgon or Moulin à Vent.

Keeping: Several days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	10 g RDI=12 %	4 g RDI=1 %	11 g RDI=11 %	159 kcal RDI=6 %	667 kJ RDI=6 %
Per person	82 g RDI=93 %	35 g RDI=10 %	85 g RDI=87 %	1,242 kcal RDI=46 %	5,202 kJ RDI=46 %
Whole recipe	164 g RDI=186 %	71 g RDI=20 %	171 g RDI=173 %	2,485 kcal RDI=92 %	10,405 kJ RDI=92 %