Veal with Balsamic Gravy

Veal with Balsamic Gravy

1 person
30 minutes
30 minutes
Try something new this holiday season with delicious veal, mashed parsnips and a wonderfully complimentary balsamic gravy. This recipe really lets our products shine and is sure to impress friends and family!

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Ingredients and Method



  1. Chop shallots for the balsamic gravy. Heat the Liguritio EVOO in a pan. Add chopped shallots and fry for 5 minutes over a low heat. Add the beef stock and reduce by half. Then add the IGP Gold Balsamic Vinegar and allow to simmer until the sauce thickens.
  2. Peel the parsnips with a vegetable peeler and cut into pieces. Add parsnips to a pot with boiling water and a little salt, and cook until tender. Drain the parsnips. Add the butter and puree with an immersion blender until smooth. Add the Liguritio EVOO, herbs, and a little salt to taste.
  3. Cut the assorted mushrooms to size. Cook the veal over medium heat with a little Liguritio EVOO. Remove from pan and wrap in tin foil. Soften the mushrooms in the same pan.
  4. Serve the parsnip puree onto plates and spoon a few mushrooms over. Arrange the veal alongside and finish with the balsamic gravy.