Veal Stew with Turnips and Autumn Mushrooms Recipe

In heavy-bottomed Dutch oven over medium heat, cook leek, onion and celery in butter until softened, about 6 minutes.

Increase heat to high and add veal; sprinkle with pepper, nutmeg and cloves, and fry, stirring, until seared but not browned (lower heat if meat or vegetables are browning).

Sprinkle in flour; cook, stirring, for 2 minutes. Stir in stock, thyme and salt, and bring to boil; reduce heat and simmer, covered and stirring occasionally to prevent sticking, for 40 minutes. Add turnips and continue simmering, covered and stirring occasionally, until meat and turnips are tender, 45 to 50 minutes.

Meanwhile, if using hedgehog or chanterelle mushrooms, trim off and discard any hard parts of stems, then tear larger mushrooms in half; if using firmer mushrooms, trim and slice. Stir mushrooms into pot; simmer until tender, 2 to 5 minutes. Stir in cream and bring to simmer.

Makes 6 to 8 servings.