Veau a la poire
RECIPE
45 min

Grenadine of veal with parsnips and pears

A delicious, melt-in-the-mouth, sweet and savory combo

Rate this recipe! 895
Average: 4.4 (7 votes)

Ingredients For

  • x2
  • x2
  • x1
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    1 pat See the article
  • Veau fermier
    Meat products
    Red Label Limousin farm veal PGI
    4 medallions See the article
  • PDO Vosges Pine Honey
    Sweet products
    PDO Vosges Pine Honey
    2 tbsp See the article
  • 1 tbps

Preheat the oven to 200 °C (convection). Peel the parsnips and cut them into 4, lengthwise.

Step 1
  • 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.

    Step 2
  • 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.

    Step 3
  • 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.

    Step 4
  • Pair with

    White wine: Bergerac.

    Olive oil and blue background
    PDO Vallée des Baux-de-Provence Olive Oil
    Creme fraiche in a bowl
    PDO Heavy Crème Fraîche
    See Recipe