Recipes  

Roasted Veal and Parsnip with Prosciuttini

  • Preparation 30 MIN
    Cooking 3 H
  • Servings 6
  • Freezes
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Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 350 °F (180 °C).
  2. In a large ovenproof skillet, brown the meat on each side in 2 tbsp (30 ml) of the butter. Season with salt and pepper. Transfer to a plate. Keep the fat in the skillet.
  3. In the same skillet, soften the onions. Deglaze with the wine and simmer for 2 minutes. Add the broth and porcini. Bring to a boil. Return the meat to the skillet. Cover and roast in the oven for 2 hours and 30 minutes or until the meat is very tender. Add the cream, if desired.
  4. Meanwhile, in another large ovenproof skillet, brown the white mushrooms in 2 tbsp (30 ml) of the butter. Season with salt and pepper. Transfer to a plate.
  5. In the same skillet, brown the parsnips in the remaining butter (2 tbsp / 30 ml). Roast, beside the meat, for about 45 minutes or until the parsnips is al dente, stirring a few times during cooking.
  6. Add the prosciuttini, mushrooms and parsley. Cook for 5 minutes. Season with salt and pepper.

Note

"Prosciuttino"(Or plural “Prosciuttini") means in Italian "small prosciutto". This word denotes a salted, spiced and dried ham. Its taste and texture is reminiscent of both prosciutto and pancetta. It is found in some grocery stores and butcher shops, sliced or in pieces.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.