Roasted Veal Chops With And Parsnips

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 12 small parsnips (or 6 large)
• 3/4 cup , divided
• 3 tablespoons olive oil, divided
• 2 tablespoons granulated sugar (or sugar substitute)
• 6 veal chops
• salt & freshly ground black pepper
• 1/4 cup butter

Recipe

• 1 preheat over to 425 degrees f (220 c).
• 2 peel, top and tail the parsnips.
• 3 if they are large, cut into quarters; medium-sized parsnips can be cut in half.
• 4 place in a saucepan of cold salted water.
• 5 bring to a boil, then simmer 5 minutes.
• 6 drain and refresh with cold water.
• 7 toss drained, dried parsnips with 1/4 cup (50 ml) of , 2 tbsp (25 ml) olive oil and sugar (or sugar substitute).
• 8 put in bottom of a roasting pan.
• 9 place in oven and roast for 10 minutes.
• 10 pat veal chops dry and season with salt and pepper.
• 11 set aside.
• 12 meanwhile, in a large frying pan, melt half the butter with remaining olive oil.
• 13 brown 3 chops well, about 2 minutes per side.
• 14 repeat with remaining butter and chops.
• 15 discard any fat from the pan and add remaining .
• 16 be careful, it may catch alight.
• 17 reduce by half, stirring to loosen any brown bits; (deglazing the pan).
• 18 add chops and coat with glaze.
• 19 remove the roasting pan from the oven.
• 20 turn parsnips.
• 21 place glazed veal chops on top.
• 22 pour remaining glaze over veal chops and return to the oven.
• 23 roast 12 to 15 minutes more until veal chops are cooked and the parsnips soft.