Swedish-Style Veal Ragout with Dill

Ingredients

• 800 g veal (from the shoulder)
• 150 g celeriac
• 2 carrots
• 1 stalk leek (white part only)
• 1 bay leaf
• 1 tsp white peppercorns
• 2 tbsp butter
• 2 tbsp flour
• 100 ml heavy cream
• Lemon juice
• Salt
• ground pepper
• 2 tbsp freshly chopped dill

Instructions

1. 1.

   Rinse the meat and cover it in a pot with cold water. Bring to a boil, then reduce to gentle heat and simmer quietly for about 1 hour, adding more water as needed and skimming off foam.

2. 2.

   Meanwhile wash, peel or trim the celeriac, carrots, and leek, then slice or dice them. Place the bay leaf and peppercorns in a spice bag and add to the broth with the vegetables about 20 minutes before the meat is done. Remove the meat and vegetables from the broth and let cool slightly.

3. 3.

   In a small pot melt the butter until foamy. Stir in the flour, then deglaze with about 250 ml of the broth. Add the cream and simmer gently for about 5 minutes until slightly thickened; add more broth if needed. Dice the meat and combine with the vegetables in the sauce, warming through. Season with lemon juice, salt, and pepper, and sprinkle with dill before serving.

4. 4.

   Serve with buttered potatoes as desired.