Directions

1

Preheat the oven to 180 degrees Celsius (fan forced).

2

Line a large roasting tray with baking paper.

3

On a chopping board, pour half the olive oil over the veal fillet and rub in.

4

Rub salt, to season, all over fillet.

5

Crack pepper over the fillet side facing you. Rub the pepper in.

6

Turn the fillet and continue to crack pepper and rub into the veal until all sides are lightly coated in pepper.

7

Preheat a dry, no stick pan on the stove to medium-high heat.

8

Place the veal fillet in the pan and sear on all sides, roughly 1 minute each side - do not turn the meat excessively, once each side to brown is adequate.

9

Remove the seared veal from the pan and set aside to cool.

10

Peel and quarter the onions into wedges.

11

Prepare the parsnips - peel and remove ends.

12

Roughly chop parsnip and plate in a pot.

13

Add chicken stock to pot and top up with water to cover the parsnip chunks.

14

In another pot, add the peas and diced shallot.

15

Season with salt and pepper.

16

Fill pot with water.

17

In a third pot, add 2 cups vegetable stock.

18

Add the red wine to the pot, along with mustard seeds.

19

Place the parsnip pot on the stove and turn up to a medium-high heat for 20 minutes.

20

Place the pea pot on the stove and turn up to a medium-high heat for 10 minutes.

21

Place pot for jus on the stove and turn up to a medium heat.

22

Place the veal in the lined roasting tray and add the onion wedges.

23

Place veal and onion wedges in the oven for 15 minutes, uncovered.

24

Gently stir the jus, bringing to a simmer while the other ingredients are cooking.

25

Remember to stir the jus frequently as it reduces.

26

Check the parsnip chunks are cooked by spearing a larger chunk with a sharp knife or fork. If soft, remove from heat.

27

Stir jus.

28

Once peas are cooked remove from the heat.

29

Stir jus.

30

After 15 minutes, remove veal from oven. Place veal on a clean chopping board and cover with foil to rest for 15 minutes.

31

Stir jus.

32

Place roasting tray with onion wedges back into the oven and turn down to 150 degrees Celsius (fan forced) for 10 minutes.

33

Strain the parsnips.

34

If the jus has reduced and thickened, remove from the heat. If not, continue to let the jus reduce while stirring.

35

Place parsnips in food processor or blender with nuttelex and almond milk and puree.

36

Once the parsnip mixture is pureed, pour into the pot the parsnips were cooked in and set aside.

37

Check and stir the jus. Remove from heat if reduced and thickened.

38

Remove onions from the oven.

39

Strain and reserve 3 tbsp. cooking liquid from the peas.

40

Clean the processor/blender and repeat the process with the peas, adding 2 tbsp. reserved liquid. If the mixture is not runny, or of puree form, add the remaining tablespoon of liquid and continue to puree.

41

Place the parsnip and split pea puree back on the stove on the lowest heat, whisking every minute.

42

Once the veal is rested, slice.

43

Using a large spoon, spoon parsnip puree to one side of each plate and drag the spoon across the plate.

44

Using a teaspoon, spoon split pea sauce in a circular motion around the plate.

45

Plate the veal centred to the parnsip and pea purees.

46

Splash jus over the veal and clean areas of the plates.

47

Serve with onion wedges scattered over the plate.