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Method For the Veal:
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-Rough chop pistaccio's and dried cherries together in Robo Coupe
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-Season veal and crust presentation side of veal
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-Sear on crusted sidein oil on medium heatin saute pan, turn to other side and finish in oven to 130 degrees internal temp,
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remove veal from pan to rest
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-cool pan to medium heat, add morells and brown, add shallots and saute for 30 seconds, add ciderand reduce
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by 1/2, add veg stockand reduce by 1/4 add heavy cream, season and reduce til nape
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Method For the Scalloped root Veg:
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-Melt butter, add flour and cookon low to make a blond roux
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-Add onion and celery saute for 1 minute, add wine,cook for 30 seconds, add chicken stock, bay leaf, peppercorns
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and thyme
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-Add milk and set to low simmer for 2 minutes (adjust thickness by reducing of adding more milk, strain through a
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fine sieve and reserve
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-In 5X8 Loaf pan layer potatoes, yams, parsnips, yams and potatoes in that order w/ milk mixture between each layer,
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wrap with foil and bake at 325 degrees for 1 hour and ten minutes, check for doneness with skewer
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Method For the brussel sprouts:
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-Toss Brussel sproutsin oil and seasoning, place on sheet tray and roast at 375 degrees for 10-15 minutes
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Method For plating:
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This recipe is for 2 people
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-Cut scalloped veg in 1/2 and place offset in the middle of the plate
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-Pour 3 oz of sauce with 3 morrels on the bottom of the plate
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-place 3 medallions crust side up around root veg on top of sauce
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-place 1/2 brussel sprouts on opposite side of root veg
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-Garnish as desired
