Veal parsnips and cocoa sauce
1 h 25 min

Veal, Parsnips and Cocoa Sauce

An enchanting sauce, delicate meat and sweet vegetables... Welcome to seventh heaven! 

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Average: 3.2 (14 votes)

Ingredients For

  • Veau fermier
    Meat products
    Limousin farm veal IGP Label Rouge
    11 oz See the article
  • 6.50 fl oz
  • 14 oz
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    10.50 tsp See the article
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    4 tbsp See the article
  • Chocolate
    Sweet products
    Bars of dark cooking chocolate
    0.30 oz See the article
  • 1 tbsp
  • Vanilla
    Sauces & condiments
    Tahitian Vanilla
    1 pod See the article
  • Sarrasin
    Buckwheat flour from Brittany PGI
    8 tsp See the article
  • Sucre CANNE
    Sweet products
    Guadeloupe cane sugar
    1 pinch See the article
  • 3.50 oz

Remove the veal fillet from the refrigerator. Preheat your fan oven to 350 °F. Toast the buckwheat on its own in a hot pan. Empty the pan into a plate. In a saucepan, heat the 3,5 oz of sugar to produce a light-coloured caramel. Add the toasted buckwheat and mix with a wooden spoon. Pour this mixture on to a marble slab or a sheet of greaseproof paper. 

Step 1
  • ©Anne Garlone

    Pour the veal jus into a saucepan. Bring to the boil. Add the chocolate and bitter cocoa. Mix well. Switch off the heat and set aside. The bar of buckwheat caramel must be cold. Break into chunks and leave on a plate.

    Step 2
  • ©Anne Garlone

    Wash and peel all of the parsnips. Save the peel. Chop two parsnips into four parts along their length, or eight parts if large.

    Step 3
  • ©Anne Garlone

    Place the parsnip and peel in an oven-proof dish. Add two tbsp of olive oil and mix. Sprinkle with the whole sugar, two pinches of salt and one pinch of ground pepper. Place in the oven for 15 minutes. Remove the peel and set aside. Return the parsnips to the oven for a further 15 minutes.

    Step 4
  • ©Anne Garlone

    Steam the remaining 14 oz of peeled parsnips for around 15 minutes, until tender. Meanwhile, using the tip of a small knife, split the vanilla pod into two, along its length, and collect the seeds.

    Step 5
  • ©Anne Garlone

    Switch off the oven, leaving the parsnips in the oven. In a mixing bowl, place the steamed parsnips, 8,5 tbsp of butter, the vanilla seeds and two pinches of salt. Mix until you obtain a smooth and uniform purée. Keep warm by covering the mixing bowl.

    Step 6
  • ©Anne Garlone

    Slice the veal fillet into large cubes, around 3 cm in size. Brown them in a pan with two tbsp of olive oil, turning them over on to each side. Add 1 tbsp + 1 tsp of butter. Let the veal foam and with a tablespoon pour the cooking juice over the veal until cooked as desired. Salt. 

    In two plates, pour some of the chocolate sauce. Place a serving of the parsnip purée on the side of the plate. Opposite, spread the pieces of veal. Add the parsnips and roasted peel as well as the chunks of buckwheat caramel. Enjoy!

    Step 7
  • ©Anne Garlone

    Pair with

    geräucherte Kochwürste
    geräucherte Kochwürste
    PDO Cévennes sweet onion
    PDO Cévennes sweet onion
    See Recipe