Tarragon-Crusted Veal Rack with Butternut Squash Cream and Sauteed Mushrooms
The combination of the veal with a tarragon crust and the thyme-infused cream comes together to hit every note. I love that it can be served as a composed dish or plated family style. This recipe is a little more involved, but for those who are looking to make something special over the holidays — this one’s for you!
Ingredients
2 cups plain panko crumbs
1 ½ tablespoons fresh tarragon
Salt, as needed
5-bone veal rack
Coarsely ground black pepper, as needed
2 tablespoons mustard
1 tablespoon honey
2 tablespoons olive oil
Butternut Squash Cream:2 butternut squashes, peeled and diced
2 cloves garlic
8-10 sprigs thyme (leaves only)
2 teaspoons salt, or as needed
⅓ cup olive oil
2 tablespoons olive oil
8 ounces trumpet or king oyster mushrooms, sliced
1 teaspoon salt
Fresh parsley or microgreens, to serve
Preparation
For the veal:Preheat oven to 400°F.
Combine panko, tarragon and 1 teaspoon salt in blender and pulse until tarragon is mixed through. (Don't blend too much, you don't want a fine crumb.)
Season veal with salt and pepper, brush with mustard, then firmly press panko crumb mixture all over the veal. Drizzle with honey and olive oil.
Roast for 15 minutes. Reduce oven temperature to 375°F and continue roasting until the crust is golden and internal temperature reaches 145-150°F (for medium-rare), about 40 minutes. Because roast sizes and oven temperatures vary, use a thermometer for best results.
Let rest, then slice into individual chops.
Butternut Squash Cream:Fill a pot ⅓ of the way with salted water and bring to a boil. Add butternut squash and garlic and simmer until soft and easily pierced with a fork, about one hour.
Drain butternut squash in a colander and press down to remove excess water. Transfer to a food processor together with thyme and salt. While food processor is running, slowly drizzle olive oil in. Continue blending for 10-15 minutes, until you reach a very creamy consistency.
Mushrooms:Heat oil in a large skillet over medium heat. Sauté mushrooms until desired doneness, 4-6 minutes.
To Serve: Spread butternut squash cream on a large platter or individual plates. Scatter mushrooms over cream, then top with veal chops. Garnish with parsley or microgreens.