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Prosciutto wrapped veal rack with Sauce Robert & parsnip mash

Method

  • Preheat oven to 200°C fan forced (220°C normal).
  • Cook the parsnips in plenty of lightly salted, boiling water until tender. Then drain well and mash with the milk and butter. Taste for seasoning.
  • To make the sauce, heat the oil in a heavy-bottomed pot and gently saute the mushrooms and onion. Then add the wine and reduce by two-thirds, before adding 3 cups stock, little by little, and reduce again. Add the gherkins and capers with a little more stock. Mix well and continue boiling. When of a sauce consistency, add the mustard and whisk to incorporate. (Do not boil.)
  • At the same time, wrap prosciutto around the rack (removing the string first), with the ends underneath. Place in a lightly oiled oven tray, spray with a little more oil and cook in the oven for about 15-18 mins. Remove to rest, before slicing.
  • To serve, mound the parsnip mash on individual plates, top with the cutlets and spoon the sauce around.

Ingredients

  • 6-8 parsnips, cut in chunks
  • sea salt flakes
  • a splash of hot milk (optional)
  • a good dollop of butter
  • 1 tbsp olive oil
  • 6 button mushrooms, finely chopped
  • ½ onion, finely chopped
  • ¼ cup dry white wine
  • 3-3¼ cups beef stock
  • 2 gherkins, finely chopped
  • 6 capers, finely chopped
  • 1 heaped tbsp Dijon mustard
  • 1 x 8-point rack of veal
  • 6-8 slices prosciutto
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm