Veau a la poire
45 min
Average: 4.4 (8 votes)

Grenadine of veal with parsnips and pears

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

Preparation time

15 min

Ingredients For



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.

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