Veal Loin Chops, Parsnip Purée and Brussels Sprouts


  • 1 Quebec Veal loin chop
  • Steak seasoning to taste
  • Salt to taste
  • 6 parsnips, peeled and chopped
  • 60 ml (1/4 cup) 15% cooking cream
  • 60 ml (1/4 cup) butter
  • 500 ml (2 cups) Brussels sprouts


  1. Sprinkle both sides of veal chop with steak seasoning and salt. Allow to rest.
  2. In a pot of boiling salted water, cook parsnips for 15 to 20 minutes, until tender. Drain, then rinse parsnips to remove starch.
  3. Preheat barbecue (BBQ) to medium (approx. 180°C (350°F)). Oil the grill.
  4. Grill parsnip pieces for a few seconds on each side. Remove from barbecue.
  5. In a food processor, purée parsnips with cream and butter. Season with salt. Set aside.
  6. Place Brussels sprouts on BBQ grill. Cook for 15 to 20 minutes, turning the sprouts halfway through cooking.
  7. Set barbecue to high (approx. 245°C (475°F)).
  8. Cook the veal chop for about 1 minute and a half on each side.
  9. Serve chop on parsnip purée with grilled Brussels sprouts.

Recipe from Maître Fumeur (Micael Béliveau).