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 to 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 to 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 to 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 green onions, red peppers and fried parsnip strips, if desired.

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.