45 mín

Grenadine of veal with parsnips and pears

Name: Grenadine of veal with parsnips and pears
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: x 2.00 Ripe pears; x 2.00 Parsnips; x 1.00 Lemon; 1.00 pat Charentes-Poitou Butter PDO; 4.00 medallions Limousin Farm Veal PGI Label Rouge; 2.00 tbsp Vosges Pine Honey PDO; 1.00 tbps Neutral oil

A delicious, melt-in-the-mouth, sweet and savory combo - a perfect pièce de résistance for your French-style Christmas meal.

Tiempo de preparación

15 mín

Ingredientes Para

Ripe pears x 2
Parsnips x 2
Lemon x 1
Mantequilla de Charentes-Poitou DOP

1 pat Ver la ficha
Ternera de granja del Limousin IGP Label Rouge

4 medallions Ver la ficha
Productos Dulces

Miel de abeto de los Vosgos DOP

2 tbsp Ver la ficha
Neutral oil 1 tbps

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Preparación

Preheat the oven to 200 °C (convection). Peel the parsnips and cut them into 4, lengthwise.

Cut the lemon in half. Peel the pears, cut them into quarters and rub them with a lemon half to prevent them from turning brown.

Heat a pat of butter and a little neutral oil in a frying pan. Brown the slices of veal on each side for 1 to 2 minutes. Remove them and place them in an oven-proof dish. Sauté the parsnip pieces in a frying pan, with the honey.

Place the pieces of honeyed parsnip in the oven dish. Add the pear quarters and lemon halves. Bake for 25 to 30 minutes. Once cooked, bring the dish to the table and serve immediately.