Go Back Email Link
–+ servings

Tipp: Wähle im Druckdialog als Drucker „Als PDF speichern“, um das Rezept als PDF zu sichern. Am Handy: Teilen → Drucken → als PDF sichern.

Rack of Veal with Pumpkin Puree

Vorbereitung 20 minutes
Garzeit 1 hour
Gesamt 1 hour 20 minutes
Portionen 2 servings
Kalbskrone mit Kürbispüree

Zutaten

  • 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
US - US

Nutrition per serving, approx.: 1081 kcal97 g protein38 g carbs64 g fat7 g fiber
Estimates, calculated from the ingredients.

Zubereitung

  • 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.

Tipps

  • 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.
Click here to add your own private notes.
Rezept von Homemadestuffwww.homemadestuff.blog