Blanquette

Cut the meat (preferably veal) into pieces weighing about 50 grams. Place the meat in a pot, cover with water, and bring to a boil. Skim off the foam, reduce the heat so that the meat simmers but does not boil.

Peel the onion, cut each onion into 8 pieces. Peel the carrot and chop it coarsely. Place the onion, carrot, broth cubes, and bouquet garni in the pot with the meat. Cook the meat and vegetables without boiling for 40 minutes.

Cut off the green part and root of the leek, remove the top leaf from the white part of the stem, and slice diagonally into pieces 2-3 cm thick. For the turnips (they should be small and preferably with tops), cut off the tops, leaving about 10 cm, thoroughly clean each turnip, and wash well with the leek.

Remove meat, vegetables, and bouquet garni from the pot using a skimmer. Add turnip and leek to the broth, bring to a boil, and cook for 17-20 minutes. Remove the vegetables with a skimmer and reduce the broth until about 2 ladles of liquid remain.

In a bowl, mash the butter and mix thoroughly with the flour until creamy. Pour a small amount of broth into the bowl, dilute the mixture, and pour it into the pot. Stir, then add crème fraîche and mix thoroughly again.

Put meat in a pot with carrots and onions, mix, and simmer on low heat for 10 minutes. Add salt and pepper, as well as parsley and chervil to taste.

Add turnip and leek to the meat, mix, and simmer for a few more minutes.

Place the meat with vegetables on heated individual plates and drizzle with sauce.