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This is a veal stew "almost" like the big ones ... with lots of vegetables for vitamins and form.
Ingredients:
- 2 veal cutlets of 200 g diced
1 minced onion
4 carrots
1 quart celery root
2 small leeks (keep only the whites)
4 small turnips
4 potatoes
2 tbsp. flour
parsley
oil
a bouquet garni
salt
Preparation:
- Wash the vegetables. Cook the potatoes in salted water. Peel them and other vegetables.
- Cut the leeks into slices, and the other vegetables into cut sections in the shape of olives. Keep the potatoes warm apart.
- In a casserole, fry the onion in oil, before browning the meat for a few minutes then add the vegetables and the bouquet garni. Add salt. Cover with water and cook for 15 minutes.
- Take the broth and pour it into a pan with the flour. Make thicken on low heat without stopping turning.
- Serve vegetables and meat with potatoes.
- Top with sauce and sprinkle with parsley.
