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1
Heat half the oil in large skillet on medium heat. Cook the fennel and garlic, stirring, for about 3 mins, or until the fennel is soft. Add the mushrooms, 1/4 cup of the wine and 1/2 cup water and bring to a boil. Reduce the heat to low; simmer, uncovered, for about 15 mins, or until the liquid has evaporated. Cool for 10 mins.
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2
Meanwhile, using a meat mallet, gently pound the veal steaks, one at a time, between pieces of plastic wrap until about 1/4 inch-thick, Cut each piece in half crosswise. Divide the fennel mixture among the veal pieces. Roll to enclose the filling, securing each roll with a toothpick.
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3
Meanwhile, for the horseradish mash, boil, steam or microwave the potato until cooked through, then drain. Mash the potato in a large bowl. Stir in the horseradish and milk, then the parsley. Season.
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4
Toss the veal rolls in flour and shake off the excess. Heat the remaining oil in the same cleaned skillet on medium heat. Cook the rolls, in batches, for about 3-5 mins, or until browned all over and cooked to desired doneness. Remove from the pan and keep warm.
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5
Add the remaining 1/4 cup wine, 1/2 cup water and stock to the skillet. Bring to a boil, stirring. Boil, uncovered, for 5 mins.
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6
Serve the veal with mash and sauce. Sprinkle with parsley.
