Blanquette De Veau
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6cups chicken stock
- 3pounds veal shoulder in cubes
- 1medium onion, in eighths
- 1celery stalk, in 1-inch pieces
- 2leeks (white part), chopped
- 4cloves garlic, sliced
- 1pound button mushrooms, quartered
- 5sprigs thyme
- 5sprigs flat-leaf parsley, plus 2 tablespoons, chopped
- Salt and ground white pepper
- 10ounces pearl onions, peeled
- 3tablespoons extra virgin olive oil
- 3tablespoons unsalted butter
- ¼cup all-purpose flour
- ¾cup heavy cream
Nutritional analysis per serving (6 servings)
680 calories; 39 grams fat; 17 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 55 grams protein; 1627 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a 4-quart casserole place stock, veal, onion, celery, leeks, garlic, 1 cup mushrooms, thyme and parsley sprigs, and salt and pepper. Bring to a boil, then simmer for 1½ hours, skimming frequently.
- Step 2
Boil pearl onions for 5 minutes. Drain. Heat oil in a large skillet. Add remaining mushrooms and cook until tender. Toss in onions. Set aside.
- Step 3
When veal is tender, drain it. Reserve 3 cups stock, discarding vegetables and herbs. Wipe out casserole and melt butter in it. Whisk in flour, cook one minute. Whisk in stock, cook 5 minutes. Whisk in cream. Add veal, mushrooms and onions. Simmer 5 minutes and re-season. Serve, garnished with chopped parsley.
Private Notes
Comments
Hard to see how--three-quarters of a cup of heavy cream for 6 people really doesn't amount to much, especially considering that various older "classical" Blanquette recipes also use at least one egg yolk to thicken/bind the sauce.
But to "lighten" things up in a different sense, I'd suggest using frozen, peeled pearl onions--much easier!
My Bretonne grandmother, who would not eat veal (and neither do I), would make this with turkey and it was always SO GOOD! Just an alternative for those who do not eat veal.
It's a blanquette! Why exactly would you want color?
Made as directed, except simmed veal alone and skimmed. Then added vegetables. All the drained stock was required. Absolutely delicious!
Great recipe. I reduced the stock to 3 C. - much richer (took about 20 minutes)
Throwing out all those nice mushrooms?