ROASTED VEAL CHOPS WITH MADEIRA AND PARSNIPS
A favourite recipe of mine from LCBO Food and Drink, Autumn 2000. The Madeira brings out the sweetness of the parsnips and complements the mildly flavoured veal. This recipe is easily reduced to make a meal for 2 or 4 people. Serve with a green vegetable or salad. Veal chops are usually large enough to consider one portion per person. With other accompaniments, this course is sensible and does not allow for discomfort from overeating. I served this recipe as a main course, Christmas dinner, and it was a welcome change from the traditional turkey, ham, etc. The first two courses were lime sorbet and a sherried beef broth with sauteed scallion stems. Dessert was a mixture of berries and flavoured whipped cream followed by a tray of mixed cheeses. Selected wines could be a fine old Madeira; Valpolicella; or your favourite Chardonnay.
Provided by TOOLBELT DIVA
Categories Christmas
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 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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Md Afridi
[email protected]This was a delicious dish! The veal chops were cooked to perfection and the Madeira sauce was rich and flavorful.
John Stover
[email protected]I would definitely make this dish again. It was easy to make and very flavorful.
Kushal Basnet
[email protected]This was my first time making veal chops and they turned out amazing! The Madeira sauce was the perfect complement to the tender chops.
John Campbell
[email protected]I followed the recipe exactly and the dish turned out great. The veal chops were cooked perfectly and the Madeira sauce was delicious.
Brenda Rivera
[email protected]This dish was a bit disappointing. The veal chops were a bit tough and the Madeira sauce was bland.
Jacqueline Willmington
[email protected]I've made this dish several times and it's always a crowd-pleaser. The veal chops are always tender and juicy, and the Madeira sauce is amazing.
Lora Brownfield
[email protected]This was an easy and delicious dish to make. I will definitely be making it again.
BAJARI Gammer
[email protected]This dish was a bit too rich for my taste, but it was still very good. I would recommend using a lighter wine for the sauce next time.
Izzy Wiant
[email protected]I'm not a big fan of veal, but I really enjoyed this dish. The chops were tender and juicy, and the Madeira sauce was very flavorful.
INZMAM TAHIR
[email protected]This was a delicious dish! The veal chops were cooked to perfection and the Madeira sauce was rich and flavorful.
Melany Bernabe
[email protected]I would definitely make this dish again. It was easy to make and very flavorful.
lewis brown
[email protected]This was my first time making veal chops and they turned out amazing! The Madeira sauce was the perfect complement to the tender chops.
lance tucker
[email protected]I followed the recipe exactly and the dish turned out great. The veal chops were cooked perfectly and the Madeira sauce was delicious.
Xander Leigh
[email protected]This dish was a bit disappointing. The veal chops were a bit tough and the Madeira sauce was bland.
Frankbilly Amoaning
[email protected]I've made this dish several times and it's always a hit. The veal chops are always tender and juicy, and the Madeira sauce is to die for.
kristina hutchinson
[email protected]This was a great recipe! The veal chops were tender and flavorful, and the Madeira sauce was amazing.
Rudy Martinez
[email protected]This dish was a bit too rich for my taste, but it was still very good. The veal chops were cooked perfectly and the sauce was very flavorful.
M. M.G
[email protected]I'm not a huge fan of veal, but this dish was surprisingly good. The chops were cooked perfectly and the sauce was very flavorful.
Shabana Amin
[email protected]This was an easy and flavorful dish to make. The veal chops were tender and juicy, and the Madeira sauce was rich and delicious. The parsnips were a great addition, adding a bit of sweetness to the dish.