Veal Loin Chops, Parsnip Purée and Brussels Sprouts | Quebec Veal
Sprinkle both sides of veal chop with steak seasoning and salt. Allow to rest. In a pot of boiling salted water, cook parsnips for 15 to 20 minutes, until tender. Drain, then rinse parsnips to remove...
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Ingredients
- 1 Quebec Veal loin chop
- Steak seasoning to taste
- Salt to taste
- 6 parsnips, peeled and chopped
- 60 ml (1/4 cup) 15% cooking cream
- 60 ml (1/4 cup) butter
- 500 ml (2 cups) Brussels sprouts
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