Prime Cut of Veal in Vin Jaune Sauce, with King's G

Name: Prime Cut of Veal in Vin Jaune Sauce, with King's Garden Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 thick prime veal chops; Salt and pepper; 7 ounces fresh morel mushrooms; 3 tablespoons unsalted butter; 2/3 cup veal stock; 2/3 cup French Vin Jaune or semisweet white wine; Salt and freshly ground pepper; 2 ounces cooked whole chestnuts; 4 small carrots, quartered lengthwise; 4 ounces celery root, diced into 1/4-inch cubes; 4 baby turnips, quartered; 4 ounces rutabaga, diced into 1/4-inch pieces; 8 asparagus, cut into 3-inch pieces

Servings: persons

4 thick prime veal chops
Salt and pepper
7 ounces fresh morel mushrooms
3 tablespoons unsalted butter
2/3 cup veal stock
2/3 cup French Vin Jaune or semisweet white wine
Salt and freshly ground pepper
2 ounces cooked whole chestnuts
4 small carrots, quartered lengthwise
4 ounces celery root, diced into 1/4-inch cubes
4 baby turnips, quartered
4 ounces rutabaga, diced into 1/4-inch pieces
8 asparagus, cut into 3-inch pieces

1
few hours before cooking, season the veal chops with salt and pepper, and chill in the refrigerator.
2
Clean the morel mushrooms, season with salt and pepper, and saute in 1 tablespoon of butter for 2 minutes.
3
Combine the veal stock and wine, bring to a boil and then simmer until it is reduced by half.
4
Add 1 tablespoon of butter, morel mushrooms and chestnuts, bring to a boil then simmer while cooking the veal.
5
Adjust the seasoning if necessary.
6
Saute the veal chops in the remaining 1 tablespoon butter.
7
Allow at least 4 minutes per side for 1 1/2-inch thick chops.
8
The veal should be cooked medium rare.
9
Check for doneness.
10
Parboil the vegetables in salted water for several minutes.
11
They should be somewhat firm to retain their flavor, not too soft.
12
Just before serving, saute the vegetables in butter, and season with salt and pepper, to taste.

158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 thick prime veal chops, Salt and pepper, 7 ounces fresh morel mushrooms, 3 tablespoons unsalted butter, and more.

Yes, Prime Cut of Veal in Vin Jaune Sauce, with King's Garden Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Prime Cut of Veal in Vin Jaune Sauce, with King's Garden Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions