Veal Chops With Leeks, Carrots And Parsnips Recipe

Name: Veal Chops With Leeks, Carrots And Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 inches fresh horseradish, peeled and squeezed dry (2 1-inch pieces) or 2 tablespoons prepared horseradish; 1/4 cup parsley; 3 tablespoons butter, room temperature; 1 tablespoon tarragon vinegar; 1 1/2 teaspoons tarragon leaves (or 1/8 teaspoon dried tarragon); 1/4 teaspoon kosher salt; 1/4 teaspoon pepper; 1 cup leek, cut into 3 x 1/8- inch julienne strips; 1 cup parsnip, cut into 3 x 1/8 inch julienne strips; 1 cup carrot, sliced diagonally; 1 tablespoon parsley, minced; 4 veal chops, trimmed of fat (0.75 inch thick)

Servings: persons

2 inches fresh horseradish, peeled and squeezed dry (2 1-inch pieces) or 2 tablespoons prepared horseradish
1/4 cup parsley
3 tablespoons butter, room temperature
1 tablespoon tarragon vinegar
1 1/2 teaspoons tarragon leaves (or 1/8 teaspoon dried tarragon)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1 cup leek, cut into 3 x 1/8- inch julienne strips
1 cup parsnip, cut into 3 x 1/8 inch julienne strips
1 cup carrot, sliced diagonally
1 tablespoon parsley, minced
4 veal chops, trimmed of fat (0.75 inch thick)

1
Using a food processor and the steel knife chop horseradish (if using fresh) and add next 6 ingredients (parsley leaves - pepper) blending well. Divide mixture into fourths. Set aside.
2
In a large bowl combine vegetables (leek - minced parsley) and divide into fourths. Set aside.
3
Tear off four 12 x 11 inch sheets of foil. Sprinkle bottom half of foil with salt and pepper, spread 1/3 of one of the vegetable portions (1/4 of vegetables), top with veal chop, spread with half of one horseradish/butter mixture portion (1/4 of butter mixture), sprinkle with salt, top with remaining vegetable portion, dotting with remaining butter. Fold top half of foil over veal and vegetables, making 1/2 inch fold with top and bottom edges, sealing veal and vegetables together. Repeat with remaining foil, vegetables, butter and veal chops making four individual packets.
4
***Packets can be refrigerated up to 12 hours before baking bring to room temperature before proceeding.***.
5
Preheat oven to 400 degrees F.
6
Arrange packets on baking sheet and bake for 20 minutes. (Packets can also be cooked on the grill for about 30 minutes). Invert packet to distribute cooking liquids and then turn right side up.

107

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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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 inches fresh horseradish, peeled and squeezed dry (2 1-inch pieces) or 2 tablespoons prepared horseradish, 1/4 cup parsley, 3 tablespoons butter, room temperature, 1 tablespoon tarragon vinegar, and more.

Yes, Veal Chops With Leeks, Carrots And Parsnips 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!

Veal Chops With Leeks, Carrots And Parsnips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions