Veal Rib Chop with Parmesan Squash and Garlic Cream | RICARDO

Ingredients

• 1 large butternut squash, peeled, seeded and cubed
• 1 onion, thinly sliced
• 3 cloves garlic, peeled and halved
• 3 tablespoons (45 ml) olive oil
• 16 small Brussels sprouts
• 1/4 cup (60 ml) shaved Parmigiano-Reggiano cheese
• 1/4 cup (60 ml) slivered almonds, toasted
• Salt and pepper
• 1/2 cup (125 ml) 35% cream
• 1/2 cup (125 m) chicken broth
• 1/4 cup (60 ml) chopped chives
• 2 tablespoons (30 ml) chopped fresh basil
• 4 veal rib chops, about 1-inch (2.5-cm) thick, with the bone
• 2 tablespoons (30 ml) butter