Cut veal into cubes, and root vegetables slice into smaller cubes.
Sauté prepared veal in the butter and oil.
Add finely chopped onion, prepared root vegetables, teaspoon Vegeta no MSG added and anise. Continue to sauté until meat becomes tender.
Close to the end of cooking stir in squeezed through tomatoes, finely chopped garlic, remaining Vegeta Natur and wine.
Serve with boiled gnocchi.
If needed add 50-100 ml of water, shortly boil over and sprinkle with parsley.