Roasted Veal Chops with Madeira and Parsnips

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Ingredients Nutrition


  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 Madeira, 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 Madeira.
  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.

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