It’s served with a pumpkin puree and green salad, and if you like, you can quickly whip up a homemade pumpkin seed pesto, too.
Rack of Veal with Pumpkin Puree
Ingredients
- 2 racks of veal, approx. 300 g each
- 3 tbsp butter
- 1 shallot
- 1 clove garlic
- 1 strip lemon peel
- 1 slice ginger
- 5 sprigs herbs, thyme, rosemary, chervil…
- fleur de sel, pepper
- olive oil
For the pumpkin puree
- 0.5 Hokkaido pumpkin (red kuri squash)
- 1 small onion
- 250 ml vegetable broth
- 50 ml heavy cream
- 1 tbsp brown butter
- salt, pepper, cayenne pepper
Possible sides
- green salad
- vegetables such as snow peas
- pumpkin seed pesto
Nutrition per serving, approx.: 1081 kcal97 g protein38 g carbs64 g fat7 g fiber
Estimates, calculated from the ingredients.
Instructions
- Preheat the oven to 100 °C (212 °F), conventional oven (top and bottom heat).
- Heat 1 tbsp olive oil in a pan and sear 2 racks of veal over high heat.
- Place the meat on the rack in the oven and cook until pink, about 60 min.
- Meanwhile, seed 0.5 Hokkaido pumpkin (red kuri squash) and cut into large chunks.
- Chop 1 small onion and sauté in a pot with a little olive oil until soft.
- Add the pumpkin pieces and sauté for about 5 min.
- Add 250 ml vegetable broth so that the pumpkin is just covered.
- Simmer the pumpkin until soft, about 15 – 20 min.
- When the pumpkin is soft, pour about half of the vegetable broth into a cup or similar.
- Puree the pumpkin with an immersion blender until smooth. While doing so, add 50 ml heavy cream and possibly a little of the reserved vegetable broth.
- Stir in 1 tbsp brown butter, season the puree to taste with salt, pepper and cayenne pepper and keep warm.
- Cut the 1 shallot into small pieces and halve 1 clove garlic.
- Heat 1 tbsp butter in a pan and sauté the shallot until soft. Set the pan aside and add the garlic, 1 strip lemon peel, 1 slice ginger, 5 sprigs herbs and the remaining 2 tbsp butter and let infuse for 5 min.
- Then remove the herbs and spices from the flavored butter and add 2 pinches of fleur de sel.
- Take the meat out of the oven and briefly toss it in the butter.
- Arrange together with the puree and top with a little more of the butter and freshly ground pepper.
- A fresh salad and pumpkin seed pesto go best with it.
Tips
- Traditionally, pumpkin puree is actually made in the oven. The pumpkin is roasted with spices in the oven until soft and then pureed. But since the meat is taking up the oven and I don’t have a second one, this version is a quick and easy alternative.
- If you like, you can give the pumpkin puree a special touch. Either with a little cinnamon, ginger, lemon and orange zest (a pinch of each) or by using coconut milk and a little curry instead of cream and brown butter.
- I combine the pumpkin puree with freshly made pumpkin seed pesto.
and that way I also have a crunchy component. - If you’re unsure about the doneness of the meat, you can cut the rack of veal into small slices and toss them in the butter a little longer if needed.
- Storage: The veal and purée keep separately in the fridge for 2 to 3 days and can be frozen for about 3 months.
Find more kitchen tips from A to Z in our Kitchen A–Z.
Private notes
Saved only in your browser – nobody else can see them. They are included when you print.
Something didn’t work or did you spot a mistake? Just email contact@homemadestuff.blog – I appreciate every bit of feedback.
Frequently Asked Questions about Rack of Veal with Pumpkin Purée
Can I season the pumpkin purée differently?
Yes, add a pinch each of cinnamon, ginger, lemon zest and orange zest. Or replace the cream and brown butter with coconut milk and a little curry powder.
What if I’m unsure about the doneness?
Cut the rack of veal into small slices. You can then toss them a little longer in the herb butter. It also helps to check the internal temperature of meat in the kitchen glossary.
What sides go well with it?
A green salad or vegetables like snow peas work beautifully. For some crunch, add a crunchy pesto made with pumpkin seeds.
How do I store leftover veal rack with pumpkin purée?
Store the meat and pumpkin purée separately in airtight containers in the fridge. They keep there for 2 to 3 days. Reheat the purée in a pot with a little butter or milk. Slice the veal and warm it only briefly and gently.
Can I freeze the veal rack and pumpkin purée?
Yes, both freeze well, well wrapped, for about 3 months. It’s best to freeze the meat in slices and the purée in portions. Thaw everything overnight in the fridge. Stir the purée vigorously while reheating to make it smooth.
