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Blanquette of Veal
Blanquette of Veal is a classic French stew that showcases the delicate flavor of veal. It is made with a rich, creamy sauce that is lightened with the addition of wine and stock. This dish is typically served with a side of mashed potatoes or noodles to soak up the flavorful sauce.
Nutrition Per Serving
Ingredients
Instructions
Step 1
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent.
Step 2
2. Add the minced garlic and bay leaf to the pot, and cook for another minute.
Step 3
3. Add the veal cutlets to the pot and cook until browned on both sides. Remove the veal and set aside.
Step 4
4. In the same pot, whisk together the flour and a little bit of the wine to make a roux. Cook for about 2 minutes, stirring constantly.
Step 5
5. Pour in the remaining wine and stock, and bring to a simmer. Add the tomato paste and lemon juice, and stir well.
Step 6
6. Return the veal to the pot, cover, and simmer for about 1 hour, or until the veal is tender.
Step 7
7. Remove the bay leaf and stir in the heavy cream and chopped parsley. Season with salt and pepper to taste.
Step 8
8. Serve the blanquette of veal hot, garnished with additional parsley if desired.
Chef's Tips
• For an extra rich flavor, you can add a splash of brandy or cognac to the sauce before adding the cream
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Disclaimer
Please note that these AI-generated recipes have not been reviewed for accuracy. Users should verify all nutritional information independently and check ingredients carefully for potential allergens. Always consult appropriate sources if you have dietary restrictions or food allergies.
