INGREDIENTS

INSTRUCTIONS

ESSENCE OF EMERIL SHOW #EE2300
In a medium sauce pot, heat 2 tablespoons of oil. Add the onions, carrots,
and celery, cook for 5 minutes or until the vegetables are tender and begin
to brown. Dust the vegetables with flour, stir to coat all the vegetables
and cook for 2-3 minutes or until the flour begins to brown. Add the stock,
stirring to incorporate. Bring to a boil, reduce the heat to medium-high
and simmer for 10 minutes. Add the sweet potatoes to the gravy and cook
until tender, about 10 minutes. Adjust the seasonings and sweetened to your
liking with the cane syrup. For the chops: Heat a large cast iron skillet
on high heat. Season the veal chops on both sides with the Essence. Add the
veal chops to the hot skillet. Sear for 3-4 minutes or until a nice crust
is formed to seal in the juices. Flip the veal chops, repeating the process
on the other side. Reduce the heat to medium low. Add the gravy to the pan.
As the veal chops cook, continue to coat them with the gravy as well as
flipping them occasionally to insure even cooking. If the gravy is too
thick, add additional stock to thin the gravy. Cook the chops for 10-12
minutes for medium doneness. To assemble, place a mound of the hot mash
potatoes in the center of the plate. Prop the veal chops against the
potatoes. Spoon the gravy over the top of the chop and around the rim.
Garnish with the fried parsnip strips, green onions, and red peppers.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 25, 1998

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