45 min

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.

Temps de préparation

15 min

Ingrédients Pour

Ripe pears x 2
Parsnips x 2
Lemon x 1
Beurre AOP Charentes-Poitou

1 pat Voir la fiche
Veau fermier du Limousin IGP Label Rouge

4 medallions Voir la fiche
Produits sucrés

Miel de Sapin des Vosges AOP

2 tbsp Voir la fiche
Neutral oil 1 tbps

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Préparation

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.