Try something new this holiday season with delicious veal, mashed parsnips and a wonderfully complimentary balsamic gravy. This recipe really lets our products shine and is sure to impress friends and family!
0 - 0 Servings
30 minutes
Veal with Balsamic Gravy
Ingredients
Liguritio EVOO
4
Veal escalopes
1 1\/4 cup
Beef stock
60 g
IGP Balsamic Vinegar (Gold)
1 1\/2 oz
Assorted Mushrooms
1\/4 tsp
Rosemary
1\/4 tsp
Thyme
4
Shallots
1 1\/2 lb
Parsnip
1\/3 cup
Butter
Salt & Pepper
Preparation
- Chop shallots for the balsamic gravy. Heat the Liguritio EVOO in a pan. Add chopped shallots and fry for 5 minutes over a low heat. Add the beef stock and reduce by half. Then add the IGP Gold Balsamic Vinegar and allow to simmer until the sauce thickens.
- Peel the parsnips with a vegetable peeler and cut into pieces. Add parsnips to a pot with boiling water and a little salt, and cook until tender. Drain the parsnips. Add the butter and puree with an immersion blender until smooth. Add the Liguritio EVOO, herbs, and a little salt to taste.
- Cut the assorted mushrooms to size. Cook the veal over medium heat with a little Liguritio EVOO. Remove from pan and wrap in tin foil. Soften the mushrooms in the same pan.
- Serve the parsnip puree onto plates and spoon a few mushrooms over. Arrange the veal alongside and finish with the balsamic gravy.
