Veal Ragout with Parsley Root

Ingredients

• 800 g veal (from the shank)
• 2 onions
• 400 g parsley root
• 2 tbsp clarified butter
• Salt
• freshly ground pepper
• 2 tsp flour
• 250 ml veal stock (from a jar)
• 150 g crème fraîche
• 50 ml white wine
• parsley

Instructions

1. 1.

   Cut the veal into bite‑size cubes. Peel and finely dice the onions. Peel, rinse, and cut the parsley roots into about 5 cm long pieces.

2. 2.

   Heat clarified butter in a pot. Brown the meat in it. Add the onions and parsley roots and sauté briefly. Season with salt and pepper. Dust everything with flour, let it brown slightly, then pour in the veal stock. Bring to a boil. Cover and simmer gently for 1 hour.

3. 3.

   Whisk the crème fraîche with white wine, stir into the sauce, and cook for another 15 minutes. Taste again. Rinse, dry, and chop the parsley. Fold it into the ragout. Serve with rice.