Veal Rib Chop with Parmesan Squash and Garlic Cream
Veal Rib Chop with Parmesan Squash and Garlic Cream
Ingredients
- 1 large butternut squash, peeled, seeded and cubed
- 1 onion, thinly sliced
- 3 cloves garlic, peeled and halved
- 3 tablespoons (45 ml) olive oil
- 16 small Brussels sprouts
- 1/4 cup (60 ml) shaved Parmigiano-Reggiano cheese
- 1/4 cup (60 ml) slivered almonds, toasted
- Salt and pepper
- 1/2 cup (125 ml) 35% cream
- 1/2 cup (125 m) chicken broth
- 1/2 cup (125 m) chicken broth
- 1/4 cup (60 ml) chopped chives
- 2 tablespoons (30 ml) chopped fresh basil
- 4 veal rib chops, about 1-inch (2.5-cm) thick, with the bone
- 2 tablespoons (30 ml) butter
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- On a baking sheet, combine squash, onion, garlic and oil. Bake for about 10 minutes. Add Brussels sprouts and bake for about 35 minutes or until vegetables are tender and begin to brown.
Veal Rib Chop with Parmesan Squash and Garlic Cream