Ease of Preparation: Medium
Yield: 6 servings
Ingredients:
Carrot Chips:
2 large carrots, peeled
1 cup (240 millilitres) cornstarch
1/8 teaspoon (0.5 millilitres) salt
Vegetable Oil, for frying
Neeps and Tatties Gnocchi:
1 large carrot, peeled and cubed
1 pound (454 grams) yellow flesh potatoes, peeled and cubed
½ pound (227 grams) turnips, peeled and cubed
1 1/2 cups (350 millilitres) all-purpose flour, plus additional flour for forming
2 egg yolks
Veal Chops:
6 bone-in veal chops, trimmed and frenched
Salt and Pepper
2 tablespoons (30 millilitres) olive oil
2 tablespoons (30 millilitres) butter
6 sprigs Thyme
2 sprigs Rosemary
Whiskey Cream Sauce:
1 tablespoon (15 millilitres) olive oil
2 onions, peeled and finely diced
4 garlic cloves, minced
1 tablespoon (15 millilitres) mixed peppercorn, coarse ground
½ cup (120 millilitres) Scotch whiskey
1 cup (240 millilitres) veal demi-glace
2 cups (480 millilitres) 35% cream
1 tablespoon (15 millilitres) Dijon mustard
3 tablespoons (45 millilitres) fresh parsley, chopped
Salt
Method:
To make the Carrot Chips: Heat vegetable oil to 325F (160C). Using a vegetable peeler, peel carrots into thin strips. Toss carrot strips in cornstarch until fully coated. Place the coated carrot strips in hot vegetable oil for 2 minutes or until crispy and bright orange.
Remove the carrot strips from vegetable oil and place on a paper towel to drain. Season with salt, and leave to dry for 15 minutes.
To make the Gnocchi: Pre-heat oven to 325F (160c).
Place carrot, potato and turnip on a baking tray. Place in the oven to cook for 1 hour. Remove from oven and let cool for 10 minutes.
Using a potato ricer, rice the soft vegetables into a large mixing bowl. Add flour and eggs yolks. Stir until all ingredients are fully incorporated.
Separate dough into 2 inch (6 centimeter) balls. On a lightly floured surface roll each ball into ½ inch (1.25 centimetres) in diameter ropes. With a dough cutter, cut the rope into sections that are 1 inch (2.5 centimetres) long. Repeat until all dough has been shaped into gnocchi.
Place gnocchi on a lightly floured baking sheet. Place in the refrigerator.
To make the Veal Chops: Preheat oven to 350F (175C).
In a large grill pan, heat vegetable oil. Season veal chops with salt and pepper and place into hot pan. Sear for 2-3 minutes on each side. While searing, add butter, thyme, rosemary, to baste the veal. Remove veal chop from pan and place on a baking sheet. Place in the oven for 7-8 minutes.
Remove veal from the oven and let rest at room temperature for 10 minutes.
To make the Whiskey Cream Sauce: Heat olive oil in a skillet, add onion and garlic. Cook for 2 minutes or until soft. Add peppercorns and stir. Deglaze with whiskey and simmer until contents have reduced by half. Add veal demi-glace and simmer until the mixture has again reduced by half. Add cream, simmer until the contents have formed a sauce consistency. Whisk in Dijon mustard and season with salt. Set aside.
In a large pot bring 4 litres of water to a boil. Add gnocchi, cook for 2 minutes, or until the gnocchi float. Remove from water and place in a pan with the Whiskey Cream Sauce. Add parsley and toss until properly coated.
Slice veal chop in half and place in a serving plate. Arrange gnocchi and sauce around the veal and garnish with Carrot Chips.
