- Prep time 20 minutes
- Total time 1 hour
- Portion size 6 servings
In bowl, mix together 1⁄4 cup parsley, 4 tbsp butter, panko and 1 tsp garlic. Place mixture on large cutting board covered with parchment paper; place separate piece of parchment paper on top, pressing down gently to spread evenly into 1/8-inch thickness. Freeze for 15 minutes; cut into 6 equal portions and refrigerate until using. In separate bowl, mix together remaining parsley and garlic, pomegranate seeds, raspberries, dried cranberries, olive oil and raspberry vinegar. Set aside.
Preheat oven to 350°F. Season veal with salt and pepper. In ovenproof saucepan, heat vegetable oil and thyme; cook veal for 1 minute on each side. Add remaining butter; baste meat with melted butter. Transfer to oven; cook until still pink in centre, to 10 to 12 minutes. Remove from heat; cover loosely with foil and let stand for 5 minutes. Top each veal loin with piece of panko gremolata; broil until browned, 1 to 2 minutes. Spoon 1⁄4 cup Caramelized Jerusalem Artichoke Mash onto each serving plate; top each serving with veal chop. Garnish with pomegranate mixture. Sprinkle with celery leaves (if using).
Caramelized Jerusalem Artichoke Mash
In large sausepan, heat 1/3 cup salted butter and 2 fresh thyme sprigs over medium-high heat until butter is browned. Add 1 lb peeled, diced Jerusalem artichokes; cook, pressing down with a fork until lightly mashed and Caramelized, 15 to 20 minutes. Season with salt and pepper. Makes about 2 cups.
Test Kitchen Tip: If desired, substitute mashed potatoes for the Caramelized Jerusalem Artichoke Mash.
Nutritional facts PER SERVING: about
- Calories 590
- Total fat 36 g
- Saturated fat 17 g
- Sodium 350 mg
- Total carbohydrate 24 g
- Fibre 3 g
- Sugars 14 g
- Protein 42 g
- Iron 6 mg