Ingredients:

12 small parsnips or 6 large
cup (175 ml) Madeira, divided
3 tablespoons (45 ml) olive oil, divided
2 tablespoons (30 ml) granulated sugar
6 rib Veal Chops
Salt and freshly ground pepper
cup (50 ml) butter

Instructions

Preheat oven to 425F (220C).Peel, top and tail the parsnips. If they are large, cut into quarters (medium 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 cup (50 ml) of Madeira, 2 tablespoons (30 ml) olive oil and sugar.Put in bottom of a roasting pan.Place in oven and roast for 10 minutes.4 Pat veal chops dry and season.

In a large frying pan, melt half the butter with remaining olive oil and brown 3 chops well, about 2 minutes a side.Repeat with remaining butter and chops. 5 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,this is called deglazing.Add chops and coat with glaze.Remove the roasting pan from the oven.Turn parsnips.Place glazed veal chops on top, pour over any remaining glaze and return to the oven.
Roast 12-15 minutes more until veal chops are cooked and the parsnips soft.