Veal Stew with Parsnips
Cut the veal into bite-size cubes. Peel and finely chop the onion. Peel and rinse the parsnips, then cut into pieces 5 cm long (approximately 2 inches).
Heat the butter in a saucepan and fry the veal. Add the onions and parsnips and cook briefly. Season with salt and pepper. Sprinkle in the flour and cook briefly. Pour in the stock. Bring to a boil, then reduce the heat and simmer covered for 1 hour.
Whisk the crème fraîche with the white wine, stir into the sauce and cook for another 15 minutes. Season to taste. Rinse the parsley, shake dry and chop. Serve the stew garnished with the parsley. Goes well with rice.