Veal grenadins, parsnips puree, mushroom sauce and roasted pears
Indulge in the exquisite symphony of flavors with our Veal Grenadins, Parsnip Puree, Mushroom Sauce, and Roasted Pears recipe. This culinary masterpiece combines tender veal with a smooth parsnip puree, rich mushroom sauce, and sweetly caramelized pears. Designed for those who appreciate fine dining, this recipe will guide you through each step to create an unforgettable dining experience at home.
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Preparation 50 min
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Baking 25 min
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Servings 4
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Level Intermédiaire
Ingredients
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Tip
For an extra touch of crunch, sprinkle the parsnip purée with roasted, crushed hazelnuts when preparing the plates.
Pre-requisite recipes
Preparation steps
Étapes préliminaires
Poires rôties et cuisson des grenadins de veau
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Veal grenadins, parsnips puree, mushroom sauce and roasted pears
Indulge in the exquisite symphony of flavors with our Veal Grenadins, Parsnip Puree, Mushroom Sauce, and Roasted Pears recipe. This culinary masterpiece combines tender veal with a smooth parsnip puree, rich mushroom sauce, and sweetly caramelized pears. Designed for those who appreciate fine dining, this recipe will guide you through each step to create an unforgettable dining experience at home.
Tip
For an extra touch of crunch, sprinkle the parsnip purée with roasted, crushed hazelnuts when preparing the plates.
Ingredients
- Veal grenadins (Appr. 130 gr each) : 4
- Unsalted butter : 40 grams
- "Conference" pears : 2
Preparation steps
Étapes préliminaires
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Prepare the parsnip purée recipe and the gourmet mushroom sauce recipe in advance.
These can be made the day before and reheated slowly over low heat.
Poires rôties et cuisson des grenadins de veau
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Peel and dice the pears.
Melt 20 grams of butter in a hot frying pan and brown. -
The diced pears are ready when golden brown.
Set aside for later use. -
Heat the remaining 20 grams of butter in a frying pan and add the veal grenadins (about 130 grams per piece).
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Sear for 2/3 minutes, then turn the grenadins over. Cook for a further 2/3 minutes to obtain a nice pink color.
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Place the veal grenadin, a little parsnip purée and a dollop of mushroom sauce on a plate.
Garnish with a few diced roasted pears.