Blanquette de Veau Recipe (Veal in Cream Sauce)

Ingredients

• 5–6 parsley sprigs
• 3 thyme sprigs
• 1 tsp. coriander seeds
• 2 garlic cloves
• 5 black peppercorns
• 2 whole cloves
• 1 bay leaf
• 3 lb. boneless veal shoulder, cut into 1-in. chunks
• 16 baby carrots, peeled
• 10 oz. pearl onions, peeled
• 2 small fennel bulbs, each cut into 8 wedges
• 10 oz. button mushrooms, quartered
• 5 celery stalks, cut into 1-in. pieces
• 3 Tbsp. unsalted butter
• 2 Tbsp. plus 1½ tsp. all-purpose flour
• 2 cups heavy cream
• 1 Tbsp. fresh lemon juice
• Kosher salt and freshly ground white pepper
• Cayenne pepper
• Cooked white rice, for serving
• ⅓ cup crème fraîche
• Parsley leaves, to garnish