Best 5 Veal Roast Blanquette Recipes

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**A Culinary Journey into the Exquisite World of Veal Roast Blanquette**

Indulge in a symphony of flavors and embark on a culinary voyage with our enticing veal roast blanquette recipes. These meticulously crafted dishes showcase the tender succulence of veal, enveloped in a velvety, aromatic sauce that promises an explosion of tastes. Discover the classic French blanquette de veau, where tender pieces of veal are braised in a white wine and vegetable-infused broth, resulting in a rich, flavorful masterpiece. Alternatively, explore the modern rendition of veal blanquette with morels, where earthy morel mushrooms elevate the dish to new heights of umami. Each recipe offers a unique twist on this timeless dish, ensuring an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

VEAL BLANQUETTE



Veal Blanquette image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 12

4 pounds veal breast, boned, cut in large dice
20 pearl onions
2 quarts beef stock
1 sachet d'epices (1 tablespoon parsley, 1 tablespoon peppercorns, 1 tablespoon thyme and 1 bay leaf in a cheesecloth bag)
6 tablespoons butter, divided
1/2 cup all-purpose flour
6 ounces (about 2 cups) white button mushrooms, cleaned and sliced
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 egg yolks
1 cup heavy cream

Steps:

  • Cover the veal with cold water to "blanch" it. Drain and rinse the veal.
  • Boil about 2 cups of water in a saucepan and then add the pearl onions briefly to scald them. Drain and slip skins from the pearl onions and set them aside.
  • In a large saucepot, combine the veal with the stock and simmer covered over medium-low heat until the veal is tender, about 1 1/2 hours. After the veal has been simmering about 30 minutes, add the sachet d'epices. Then uncover the pot to allow the stock to reduce to intensify the flavor.
  • Melt 4 tablespoons of the butter in a small pot and gradually add the flour to make a white roux. (Do not allow the roux to brown.) Remove and discard the sachet from the stew. Add the roux to the stew pot and simmer until thickened.
  • In another pan, heat the remaining 2 tablespoons of butter and gently cook the pearl onions and mushrooms until they are tender. To this pan, add the lemon juice and salt and pepper, to taste, and set aside.
  • The heat under the blanquette (stew) must be such that the stew is just below a boil. In a small pot whisk together the egg yolks and cream (known as a liaison) and temper by heating gently and gradually. (You are only heating it. Do not boil. Do not cook.) Add the liaison to the blanquette. Add the reserved pearl onions and mushrooms. Adjust salt and pepper, to taste, if needed.

VEAL ROAST BLANQUETTE



Veal Roast Blanquette image

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

4 pounds veal shoulder roast
¼ teaspoon dried thyme
4 carrots, halved
1 pound small potatoes
½ pound small white onions
½ pound mushrooms
2 tablespoons all-purpose flour
1 (10 ounce) package frozen green peas
2 egg yolks

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 STEW (BLANQUETTE DE VEAU)



Veal Stew (Blanquette de Veau) image

Categories     Milk/Cream     Mushroom     Dinner     Veal     Leek     Carrot     Winter     Simmer     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 19

For meat and vegetables
2 3/4 pound veal breast (bone in)
1 pound boneless veal shoulder, trimmed and cut into 2-inch pieces
2 1/2 quarts water
6 fresh parsley sprigs
2 fresh thyme sprigs
1 bay leaf (not California)
4 black peppercorns
2 onions, halved
4 carrots, quartered crosswise
1 leek (white and pale green parts only), halved lengthwise and cut crosswise into 1/2-inch pieces
2 tablespoons unsalted butter
1/2 pounds mushrooms, quartered
For sauce
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 large egg yolks
2 tablespoons crème fraîche
1 1/2 tablespoons fresh lemon juice

Steps:

  • Stew meat and vegetables:
  • Cut meat away from veal breastbone, reserving bone, and cut meat into 2-inch pieces.
  • Bring veal breast and shoulder, veal bone, and water to a boil over moderate heat in a 7- to 8-quart heavy pot, skimming froth. While water is heating, wrap parsley, thyme, bay leaf, and peppercorns in a small square of cheesecloth and tie into a bundle to make a bouquet. Add bouquet garni and onions to pot and simmer, uncovered, until veal is tender, 1 1/4 to 1 1/2 hours.
  • Preheat oven to 300°F.
  • Transfer veal with a slotted spoon to a heatproof serving dish and keep warm in oven, covered with foil.
  • Discard veal bone, onions, and bouquet garni, then pour stock through a fine sieve into a large bowl. Return stock to cleaned pot, add carrots and leek, and simmer until tender, 10 to 12 minutes. Transfer vegetables to serving dish. Boil stock until reduced to about 2 1/2 cups, about 10 minutes.
  • While stock is reducing, heat butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook mushrooms, stirring, until just tender, 6 to 8 minutes. Transfer to serving dish and season veal and vegetables with salt and pepper. Keep warm in oven.
  • Make sauce:
  • Melt butter in a 2- to 3-quart heavy saucepan over moderately low heat, then stir in flour. Cook roux, stirring, 3 minutes (do not let brown). Whisk in reduced stock and simmer, uncovered, whisking occasionally, 15 minutes. Whisk together yolks and crème fraîche in a small bowl, then whisk in 1 cup sauce. Whisk yolk mixture into remaining sauce with lemon juice, then cook over moderately low heat (do not let boil), stirring constantly, until it reaches 160°F on an instant-read thermometer and coats back of a wooden spoon.
  • Season sauce with salt and pepper and pour over veal and vegetables.

BLANQUETTE DE VEAU



Blanquette de Veau image

Categories     Beef     Vegetable     Stew     Kid-Friendly     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 11

2 1/2 pounds boneless veal stew meat (cut into approximately 2-inch pieces)
3 tablespoons butter
1 large onion, finely chopped
3 tablespoons all purpose flour
1 cup dry white wine
2 14 1/2-ounce cans low-salt chicken broth
1/4 teaspoon dried thyme, crumbled
3 medium carrots, cut diagonally into 1-inch pieces
3/4 cup whipping cream
1 10-ounce package frozen petite peas, thawed, drained
Steamed rice

Steps:

  • Season veal with salt and pepper. Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add veal to Dutch oven in batches and cook until brown, turning occasionally, about 5 minutes per batch. Transfer veal to plate. Add onion and remaining 2 tablespoon butter to Dutch oven and sauté until onion is tender, about 3 minutes. Return veal and any juices on plate to Dutch oven. Sprinkle flour over veal and stir 2 minutes. Pour in wine and bring to boil. Add chicken broth and thyme.
  • Reduce heat to medium-low and simmer 25 minutes.
  • Mix in carrots and continue simmering until carrots and veal are tender, about 25 minutes. Add cream and boil until liquids are reduced to sauce consistency, about 15 minutes. Stir in peas and bring to boil. Season to taste with salt and pepper and serve with rice.

VEAL BLANQUETTE (VEAL IN WHITE SAUCE)



Veal Blanquette (Veal in White Sauce) image

This is a fancy, delicious recipe that originates from France. Don't panic! In this recipe meat DOES NOT require to be browned before and that's what gives it it's special delicate taste. Since the meat does not require any browning, only extra good quality veal should be used for this recipe. I strongly suggest milk fed veal for it's delicate texture and taste! Perfect for any dinner party this will definately please everyone's palette. You can easily double this recipe for larger diner parties.

Provided by Chouny

Categories     Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

2 lbs stewing veal (Veal shoulder in cubes, strongly suggest milk fed veal)
1 tablespoon lemon juice (fresh)
2 carrots (large, peeled and cut in half)
2 onions (small, inserted with 3 cloves each)
3 garlic cloves
2 celery ribs
2 bay leaves
1/4 teaspoon thyme (3 sprigs if fresh)
1 teaspoon tarragon (3 sprigs if fresh)
3 tablespoons butter
3 tablespoons flour
4 tablespoons heavy cream
1 egg yolk
salt and pepper

Steps:

  • Place veal in a casserole, cover with cold water, add lemon juice and bring to a boil (since you boil the meat, I strongly suggest only first quality veal such as milk fed veal).
  • Remove foam on top of water.
  • When liquid becomes clear, add onion, carrots, garlic, celery, bay leaves and tyme.
  • Cook at low temperature for 1 ½ hour, or until the meat is tender.
  • Remove meat from water, KEEP (3 ½ cups) of cooking liquids.
  • Melt butter in casserole and add flour, cook for 1 minute at low temperature, stirring occasionnaly.
  • Add reserved liquids and mix well.
  • Add 3 tablespoons of heavy cream, mix well.
  • Add salt and pepper to taste. Add tarragon.
  • Cook sauce for 8 to 10 minutes at low temperature.
  • Put back meat in sauce. Simmer for 5 to 6 minutes at low temperature.
  • Remove casserole from heat. Beat egg yolk with 1 tablespoon of cream, add to sauce, mix well.
  • Serve with your choice of green vegetables, white rice, egg noodles or whipped potatoes.

Nutrition Facts : Calories 299.1, Fat 17.6, SaturatedFat 10, Cholesterol 157.4, Sodium 170.2, Carbohydrate 14.9, Fiber 2.4, Sugar 4.3, Protein 20.4

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
  • Brown the meat: Browning the veal roast before braising it adds flavor and color to the dish. Make sure you brown the meat in a hot skillet until it is golden brown on all sides.
  • Use a good quality broth: The broth is the foundation of the blanquette sauce, so it's important to use a good quality broth. You can use chicken broth, beef broth, or vegetable broth, depending on your preference.
  • Simmer the blanquette: The blanquette should be simmered for at least 1 hour, or until the meat is tender. This will allow the flavors to develop and meld together.
  • Serve with egg noodles or rice: Blanquette is traditionally served with egg noodles or rice. You can also serve it with mashed potatoes or roasted vegetables.

Conclusion:

Blanquette de veau is a classic French dish that is sure to impress your guests. It is a flavorful and elegant dish that is perfect for a special occasion. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a delicious and impressive meal, give blanquette de veau a try!

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