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Québec milk fed veal in a sirloin cut, celery root puree, butternut squash virgin sauce, candied pearl onions

Mains, Veal

Quebec grown milk fed veal surloin, celeriac purée, squash virgin sauce and mediterranean confit cipollini onions

Ingredients

Recipe for 4 persons

Veal

1 Unit(s)
Boneless veal

Celeriac Purée

1 Unit(s)
Celeriac
35 Ml
Canola oil
1 Unit(s)
White onion
50 Gr
Butter
1.50 Liter(s)
Chicken stock

Squash virgin sauce

1 Unit(s)
Italian tomatoes
0.50 Unit(s)
Butternut squash
75 Gr
Pine nuts
175 Ml
Olive oil
1 Unit(s)
French shallot
2 Sprig(s)
Parsley
6 Sprig(s)
Chives
3 Tbsp
White balsamic vinegar

Cipollini onion

8 Unit(s)
Cipollini onion
250 Ml
White wine
4 Sprig(s)
Thyme
1 Tbsp
Butter
1 Leaf(ves)
Bay leaf
2 Clove(s)
Garlic
20 Ml
Olive oil
  • Olive oil
  • Vegetable oil
  • Salt and pepper
Québec milk fed veal in a sirloin cut, celery root puree, butternut squash virgin sauce, candied pearl onions

Preparation time: 45 min

Preheat your four at 425 °F

  • Preparation

    Prepare the chicken stock.

    Peel the celeriac and cut into cubes.

    Peel and chop the onion.

    Peel the garlic.

    Peel the squash and cut into little cubes (brunoise).

  • Quebec milk fed veal

    Season the veal and then sear it in a hot frying pan with a thread of oil.  Make sure to sear on all sides for about a minute.

    Place the veal on an ovenproof pan and finish cooking it by placing in the oven for about 7 minutes.

    Let rest for 5 minutes before serving.

  • Celeriac purée

    In a medium sauce pot on medium heat with a thread of oil, sweat the onions until lightly caramelized. Add the celeriac and chicken stop and stir. Cook for around 20 minutes, or until the celeriac is soft. Next, place in a blender with the cubes of butter. Season accordingly.

  • Squash virgin sauce

    Quarter the tomatoes and then remove the seeds and skin. Next cut the tomato flesh into a fine brunoise (little cubes). Set aside. Remove the leaves from the parsley stalks and finely chop them, finely chop the chives as well. Set aside. Toast the pine nuts in a frying pan with a thread of oil for about 2 minutes and set aside. In a medium sauce pot of salted boiling water, blanch the squash for about 2 minutes, making sure not to overcook the cubes. Strain and pass under cold water to stop from overcooking. Mix all of the elements together then add the olive oil and balsamic vinegar. Season with sea salt and fresh cracked pepper.

  • Cipollini

    In a hot frying pan with a thread of oil, sautée the cipollinis for a few seconds then add the crushed garlic. Wet with white wine and add the bay leaf and thyme. Season with salt and pepper and gently simmer for 20 minutes covered. Next, uncover and continue to reduce until most of the liquid has evaporated. In a hot frying pan with a thread of oil and a bit of butter, sautée the confit onions to give them a nice caramelization. Set aside.

  • Plating

    Place the veal on a round plate and a nice spoonful of purée on either side. Place the confit cipollinis here and there. Finally, place a generous helping of the squash virgin sauce on top and around the meat.

Virgin sauce can be used with fish and meat.  A very versatile recipe that can be adapted for many situations.  Feel free to experiment with different vegetables instead of the squash and tomatoes.

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