1

Put the sweetbreads in a pot with cold water to cover and place the pot over high heat. As soon as the water comes to a boil, drain the sweetbreads in a colander and discard the liquid. Put the sweetbreads on a sheet pan, top them with a cutting board, and then weight the board with a couple of cans or saucepans. Refrigerate the whole contraption for at least 6 hours or up to overnight.

2

Preheat the oven to 350°F. Select a sauté pan with straight sides, just large enough to hold the sweetbreads in a single layer. Put the carrots, turnip, leeks, celeriac, and butter in the pan and cook over low to medium heat, stirring every few minutes, for about 15 minutes, or until the vegetables are soft. Add 1 cup of the broth, raise the heat to high, and boil it down until it caramelizes on the bottom of the pan. As the broth reduces, stir the vegetables constantly so they don't stick to the bottom of the pan.

3

Pour the remaining 2 cups broth into the pan and add the bouquet garni. Put the sweetbreads in the pan and bring to a gentle simmer. Cover the pan loosely with aluminum foil and slide it into the oven. Bake for about 15 minutes, or until the sweetbreads bounce back to the touch or a thermometer inserted into the center of one reads 135°F. Using a slotted spoon, transfer the sweetbreads to a plate, cover loosely with the foil you used to cover the pan, and keep warm.

4

Put the pan on the stove top and boil down the liquid until reduced to about 1/2 cup, or until it is lightly syrupy. Add the cream and simmer, stirring occasionally, for about 2 minutes, or until the sauce coats the back of the spoon. Pull out the bouquet garni. Add the parsley, season with salt and pepper, and then add the lemon juice to taste. Slice the sweetbreads on the diagonal and arrange them on warmed plates. Spoon the sauce and vegetables on top.