Veal stew with aromatic spices

Peel the carrot, the celery root, the onions, and the leek, and cut them into large pieces.

Put the meat in a pot, add enough cold water to cover, a little salt, and bring to a boil.

Skim lightly, add the vegetables, then let cook gently for about 1 hour.

Remove the meat once cooked and strain the cooking broth. In a pot, melt the butter with the flour and cook gently for 5 minutes. Then add the curry powder, coconut milk, double cream and finish by adding the meat broth. Let it cook for 10 minutes, then add the pieces of meat.

Bring salted water to a boil, then cook the mini-leeks and mushrooms separately for a few minutes and drain. Neatly slice the leeks once cooked.

In a dish, place the curry stew, then add the baby leeks and the mushrooms on top.

To finish, top with some dried fruits. Enjoy with a fine wine.