Preheat oven to 350 degrees F. In a large heavy pot or Dutch oven heat a 3-count of olive oil (about 3 tablespoons) over medium-high heat. Season veal with plenty of salt and pepper. Add veal to pot, cook and turn until brown all over and a crust forms. Add garlic, thyme, and mushrooms. Pour in the milk and stir in the honey. Cover and braise about 3 hours, until the veal is fork-tender.

Remove veal from pot and set aside. Carefully pour small batches of the braising liquid, along with garlic and mushrooms, into a blender. Tightly hold the lid in place with a kitchen towel and puree until slightly thickened and silky smooth. Continue with the rest of the braising liquid, mushrooms, and garlic. Season to taste with pepper and pour over meat. Serve with Buttered Turnips.

Preheat oven to 350 degrees F. Peel and quarter 6 mediumsize turnips. Place turnips on a roasting tray; drizzle with extra-virgin olive oil and season with kosher salt. Roast for 25 to 30 minutes until just tender. Toss roasted turnips in a large bowl with 2 tablespoons unsalted butter and 2 tablespoons chopped fresh Italian flat-leaf parsley so they are evenly coated and glossy. Season with kosher salt.