Preview

Québec veal, celery root puree, butternut squash virgin sauce, candied pearl onions |

Under vaccum, Gluten free, Vegetables and Fruits, Veal

Beautiful roasted Quebec veal cutlet with its aromatic garnish.

Creamy celery purée accompanied by a gourmet sauce made with squash and olive oil.

Note

The virgin sauce is also used a lot in summer on grilled meat and with fish.

The toppings that make it up can vary according to each person.

Ingredients

Recipe for 4 portions

Veal

4 Unit(s)

Veal scallop

Celeriac Purée

500 Gr

Celeriac

35 Ml

Canola oil

150 Gr

White onion

50 Gr

Butter

1 Liter(s)

Chicken stock

Squash virgin sauce

150 Gr

Italian tomatoes

150 Gr

Butternut squash

30 Gr

Pine nuts

100 Ml

Olive oil

50 Gr

French shallot

2 Sprig(s)

Parsley

6 Sprig(s)

Chives

2 Tbsp

White balsamic vinegar

Cipollini onion

100 Gr

Frozen pearl onions

100 Ml

White wine

4 Sprig(s)

Thyme

1 Tbsp

Butter

1 Leaf(ves)

Bay leaf

2 Clove(s)

Garlic

20 Ml

Olive oil

0 Berries

3 peppers

Salt and pepper
Vegetable oil
Olive oil

Québec veal, celery root puree, butternut squash virgin sauce, candied pearl onions |

Preparation time: 45 min

Preheat your Oven at 425 °F

Preparation

Prepare the chicken stock.

Peel the celeriac and cut into cubes.

Peel and chop the onion.

Peel the garlic.

Peel the squash and cut into little cubes (brunoise).
Quebec milk fed veal

Season the veal and then sear it in a hot frying pan with a thread of oil. Make sure to sear on all sides for about a minute.

Let rest for 2 minutes before serving.
Celeriac purée

In a medium sauce pot on medium heat with a thread of oil, sweat the onions until lightly caramelized. Add the celeriac and chicken stop and stir. Cook for around 20 minutes, or until the celeriac is soft. Next, place in a blender with the cubes of butter. Season accordingly.
Squash virgin sauce

Quarter the tomatoes and then remove the seeds and skin. Next cut the tomato flesh into a fine brunoise (little cubes). Set aside. Remove the leaves from the parsley stalks and finely chop them, finely chop the chives as well. Set aside. Toast the pine nuts in a frying pan with a thread of oil for about 2 minutes and set aside. In a medium sauce pot of salted boiling water, blanch the squash for about 2 minutes, making sure not to overcook the cubes. Strain and pass under cold water to stop from overcooking. Mix all of the elements together then add the olive oil and balsamic vinegar. Season with sea salt and fresh cracked pepper.
Small onions

In a hot frying pan with a thread of oil, sautée the small onions for a few seconds then add the crushed garlic. Wet with white wine and add the bay leaf and thyme. Season with salt and pepper and gently simmer for 10 minutes covered. Next, uncover and continue to reduce until most of the liquid has evaporated. In a hot frying pan with a thread of oil and a bit of butter, sautée the confit onions to give them a nice caramelization. Set aside.
Plating

Place the veal on a round plate and a nice spoonful of purée on either side. Place the confit small onions here and there. Finally, place a generous helping of the squash virgin sauce on top and around the meat.