4 lb Pork shoulder

- trimmed of fat, - cut into 1-in cubes 1/2 tb Salt

1/2 ts Ground black pepper

1/4 c Vegetable oil

1 md Onion

- peeled and roughly chopped 2 tb Flour

2 c Dry white wine

1/4 c Tarragon vinegar

2 tb Grated horseradish

2 tb Grainy mustard

1/2 c Fresh lemon juice

4 c All-purpose broth

-OR low-sodium chicken broth 2 Bay leaves

4 Sprigs fresh thyme -- -yy

1/2 ts -Dried thyme

1/2 c Whipping cream

3 md Parsnips -- peeled

- and cut into 1-in rounds

PREHEAT OVEN TO 375F. Pat the pork dry with paper towels and sprinkle with desired salt and pepper. Heat the oil in a Dutch oven over medium-high heat on top of the stove. Add the pork, without crowding, and brown well on all sides. You may have to perform this operation in batches. Remove the pieces to a plate as they are brown. Pour off all but about 2 tablespoon