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