Braised veal with peas and white wine

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1. Finely chop the celery root, onion, and one carrot. Cut the second carrot into larger cubes or rounds. Cut the veal into large pieces and coat them in flour.

2. Heat the oil in a large skillet and sauté the finely chopped vegetables. Add the flour-coated veal and sear it, then pour in the white wine and let it evaporate. Add the larger carrot pieces and the broth, then season with salt and pepper. Cover and simmer for about 40 minutes, until the meat is tender.

3. Add the peas and cook for another 5 minutes. If there is too little liquid, add a little hot water.

4. Serve the veal with steamed rice and sprinkle with chopped parsley.

Tip: Shake excess flour off the meat before adding it to the pan so it doesn't burn on the bottom. Frozen peas don't need to be thawed; they will soften during the five minutes of cooking.

This recipe was translated from the Slovak original: Dusené teľacie mäso s hráškom na bielom víne