Best 2 Veal Blanquette Recipes
**Veal Blanquette: A Classic French Dish with Rich History and Flavor**
Veal blanquette is a classic French dish that has been enjoyed for centuries. This elegant and flavorful stew is made with tender pieces of veal, creamy sauce, and a variety of vegetables. The result is a dish that is both hearty and refined, perfect for a special occasion or a cozy family meal.
This article provides two delicious recipes for veal blanquette. The first recipe is a traditional French blanquette, made with a rich sauce thickened with flour and butter. The second recipe is a lighter version of the dish, made with a sauce thickened with cornstarch and yogurt. Both recipes are easy to follow and result in a delicious and satisfying meal.
In addition to the two main recipes, this article also includes a recipe for blanquette sauce, a versatile sauce that can be used to serve with other dishes such as chicken, fish, or vegetables.
VEAL ROAST BLANQUETTE
This is a mouthwatering tender roast with vegetables and a great gravy that gives a fantastic presentation for a dinner party, or for a family New Year's Eve dinner. It slow cooks once browned, so you can be straightening up the house while it simmers. You can get the boneless shoulder roast and roll it very tightly yourself and tie it several times with butcher string. Sometimes if you explain to the butcher, they will do it for you. Great served with fresh steamed asparagus or green bean spears.
Provided by HSTR
Categories World Cuisine Recipes European French
Time 2h30m
Yield 8
Number Of Ingredients 9
Steps:
- In an 8 quart Dutch oven over medium-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes.
- To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm.
- In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through.
- In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 23 g, Cholesterol 255.3 mg, Fat 13.3 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 4.9 g, Sodium 284.3 mg, Sugar 5.5 g
VEAL BLANQUETTE
Steps:
- Prepare bouquet garni (herbs and aromatics in cheesecloth) and set aside. Place all stew meat on a large plate and season with salt and pepper. Dredge the veal in flour. Add 2 tbsp of butter to a large dutch oven and working in small batches, lightly brown the veal (roughly 2 min per side). Add additional tabsp of butter and continue to lightly brown the veal. After each batch, remove veal and set aside on a fresh plate until all veal is complete. *You may need to add 1-2 tbsp of vegetable oil to help with the browning process. Add 1/4 cup of white wine to deglaze (about 3 minutes). Add onion and saute in the wine until translucent. Add 1 cup of wine and reduce for 15 minutes. Add veal back into the onion / wine mixture, add chicken stock and bouquet garni. Bring to a boil, then reduce to a simmer for 1 1/2 hours. Meanwhile, take a medium size saute pan to begin the mushrooms. Add 2 tbsp of butter to the pan and begin saute of mushrooms. Add salt & pepper to taste. After 5-7 minutes, add 3 tablespoons of white wine and let simmer for a few minutes. Remove mushrooms with a slotted spoon and set aside. At this point you can save the mushroom wine broth for another dish or cook other vegetables or discard (I usually saute some aspargus in the sauce and serve on the side). Remove cover of stew, skim fat off. Simmer uncovered for another 20-30 minutes. You may need to add a flour slurry to thicken at this point (chicken stock and flour mixture). Discard bouquet garni. Before serving, add the mushrooms and heavy cream to the stew and let simmer for 2-3 minutes. Serve in bowls, garnished with parsely & some lemon zest. Enjoy with rustic bread for dipping!
Tips:
- Choose high-quality veal for the best flavor and texture. Look for meat that is pale pink and firm, with little fat.
- Blanch the veal bones before simmering them to remove any impurities and give the broth a clearer flavor.
- Use a variety of vegetables in the mirepoix to add depth of flavor to the broth. Onions, carrots, and celery are classic choices, but you can also add leeks, fennel, or parsnips.
- Season the broth generously with salt and pepper. You can also add other herbs and spices, such as bay leaves, thyme, or rosemary.
- Simmer the broth for at least 2 hours, or up to 4 hours, to extract the maximum flavor from the bones and vegetables.
- Strain the broth through a fine-mesh sieve before using it to remove any solids.
- When cooking the veal, be careful not to overcook it. Veal is a delicate meat and should be cooked to a tender, rosy pink.
- Serve the blanquette de veau with rice, pasta, or mashed potatoes.
Conclusion:
Blanquette de veau is a classic French dish that is both elegant and comforting. It is made with veal, vegetables, and a creamy sauce. The veal is first browned and then simmered in a flavorful broth until tender. The vegetables are then added and cooked until tender. Finally, a creamy sauce is made by combining egg yolks, cream, and butter. The blanquette de veau is served with rice, pasta, or mashed potatoes.
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