Veau a la poire
RECIPE
45 min

Grenadine of Veal With Parsnips and Pears

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

Christmas
Winter
Comfort food
Meat lovers
Dinner
Flexitarian
Romantic
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Average: 4.4 (8 votes)

Ingredients For

  • x 2
  • x 2
  • x 1
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    1 pat •See the article
  • Veau fermier
    Meat products
    Limousin farm veal IGP Label Rouge
    4 medallions •See the article
  • PDO Vosges Pine Honey
    Sweet products
    PDO Vosges Pine Honey
    2 tbsp •See the article
  • 1 tbps
Where to find

Preheat the oven to 400 °F (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.

    Tabasco
    Tabasco
    PGI Burgundy mustard
    PGI Burgundy mustard
    See Recipe