A luxurious veal recipe with caramelized turnips and a silky sauce—perfect for Valentine’s Day, holidays, or any gourmet celebration.
Veal is known to be one of the finest and most luxurious cuts of meat, making it perfect for special occasions. This Caramelized Veal Rib Chop (Côte de Veau) recipe is an elegant, showstopping dish that melts in your mouth. At my restaurant in Cannes, we reserved this for Valentine’s Day and other festive celebrations, where guests would indulge in its rich flavors, paired beautifully with a glass of fine white wine. The succulent veal chops are seared to perfection, basted with butter, and served with caramelized baby turnips in a glossy, flavorful sauce. If you’re looking for a gourmet dish that will impress, this recipe is a must-try for your next special dinner.
"A dish of exquisite tenderness, rich flavors, and elegant presentation—perfect for celebrating life’s special moments."
Caramelized Veal Rib Chop with Glazed Turnips (Côte de Veau Caramélisée aux Navets)
Servings: 4
Preparation: 30 min | Rest: 5 min
Cooking Time: 1 hr 10 min
Ingredients:
2 double veal rib chops (500g to 600g each)
700g baby turnips, peeled and sliced
25g sugar
2 tbsp honey
3 tbsp apple cider vinegar
1 cup veal stock
2 tbsp olive oil
60g butter
1 garlic clove, unpeeled
2 sprigs fresh rosemary
Salt & freshly ground black pepper
Step-by-Step Instructions
Prepare the Turnips
In a pan, melt 10g butter and sauté the turnips for about 5 minutes.
Sprinkle with sugar and let them caramelize.
Add the honey and 2 tbsp cider vinegar, stirring gently.
Pour in the veal stock and let it simmer until the turnips are tender and glossy.
Cook the Veal Chops
Preheat the oven to 180°C /350°F/160° Fan
Season the veal chops with salt and pepper.
In a large ovenproof skillet, heat 1 tbsp olive oil and sear the chops for 5 minutes per side until golden brown.
Reduce the heat and add 30g butter, garlic, and rosemary.
Baste the veal with the melted butter for extra richness.
Transfer to the oven and roast for 15 minutes, turning once halfway through.
Deglaze the Pan & Make the Sauce
Remove the chops and let them rest under foil.
Deglaze the pan with the remaining vinegar, scraping up any flavorful bits.
Whisk in the butter and reduce the sauce slightly for an intense flavor.
Serve with Elegance
Slice the veal chops and arrange them with caramelized turnips.
Drizzle with the silky sauce and garnish with fresh rosemary.
Serve immediately for an unforgettable gourmet experience.
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🍷Wine Pairing & Serving Suggestions
For the perfect pairing, enjoy this dish with a Puligny-Montrachet white wine or a full-bodied Chardonnay. A creamy potato purée or truffle risotto would also complement the rich flavors beautifully.
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