Roasted Veal Chops with Madeira and Parsnips

Recipe by TOOLBELT DIVA
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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat over to 425 degrees F (220 C).
  • Peel, top and tail the parsnips.
  • If they are large, cut into quarters; medium-sized parsnips can be cut in half.
  • Place in a saucepan of cold salted water.
  • Bring to a boil, then simmer 5 minutes.
  • Drain and refresh with cold water.
  • Toss drained, dried parsnips with 1/4 cup (50 mL) of Madeira, 2 Tbsp (25 mL) olive oil and sugar (or sugar substitute).
  • Put in bottom of a roasting pan.
  • Place in oven and roast for 10 minutes.
  • Pat veal chops dry and season with salt and pepper.
  • Set aside.
  • Meanwhile, in a large frying pan, melt half the butter with remaining olive oil.
  • Brown 3 chops well, about 2 minutes per side.
  • Repeat with remaining butter and chops.
  • Discard any fat from the pan and add remaining Madeira.
  • Be careful, it may catch alight.
  • Reduce by half, stirring to loosen any brown bits; (deglazing the pan).
  • Add chops and coat with glaze.
  • Remove the roasting pan from the oven.
  • Turn parsnips.
  • Place glazed veal chops on top.
  • Pour remaining glaze over veal chops and return to the oven.
  • Roast 12 to 15 minutes more until veal chops are cooked and the parsnips soft.
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