Blanquette De Veau Recipe

Name: Blanquette De Veau
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds boned veal shoulder, cut into 1- to 2-inch chunks; 2 cups fat-skimmed chicken broth; 2 carrots (3 to 4 oz. each), peeled and cut into 1/4-inch dice; 3 or 4 whole cloves; 2 dried bay leaves (3 to 4 in. long); 1/2 teaspoon white or black peppercorns; 1 pound mushrooms (about 1-in.-wide caps); 2 tablespoons butter or margarine; 1 package (10 oz.) frozen cooked small onions (about 1 in. wide); 1/2 teaspoon grated lemon peel; 1/2 cup whipping cream; 1/2 cup chopped parsley; 2 tablespoons cornstarch; 1 tablespoon lemon juice; Salt

Servings: persons

3 pounds boned veal shoulder, cut into 1- to 2-inch chunks
2 cups fat-skimmed chicken broth
2 carrots (3 to 4 oz. each), peeled and cut into 1/4-inch dice
3 or 4 whole cloves
2 dried bay leaves (3 to 4 in. long)
1/2 teaspoon white or black peppercorns
1 pound mushrooms (about 1-in.-wide caps)
2 tablespoons butter or margarine
1 package (10 oz.) frozen cooked small onions (about 1 in. wide)
1/2 teaspoon grated lemon peel
1/2 cup whipping cream
1/2 cup chopped parsley
2 tablespoons cornstarch
1 tablespoon lemon juice
Salt

1
Rinse meat and place in a 5- to 6-quart pan. Add broth, carrots, cloves, bay leaves, and peppercorns. Bring to a boil over high heat, cover, and simmer gently until meat is very tender when pierced, 1 to 1 1/4 hours.
2
Meanwhile, rinse mushrooms; trim off and discard discolored stem ends. In a 10- to 12-inch frying pan over medium heat, melt butter; add mushrooms and onions, mix, cover, and cook, shaking pan or stirring often, until mushroom juices have evaporated and vegetables are beginning to brown, about 15 minutes. Remove from heat.
3
When veal is tender, transfer meat and seasonings with a slotted spoon to the pan with the mushrooms and onions (mounding, if necessary); discard cloves and bay leaves if desired. Add lemon peel and cream to the broth in the 5- to 6-quart pan and boil, uncovered, over high heat until reduced to 3 cups, 10 to 15 minutes. Stir in parsley.
4
In a small bowl, blend cornstarch with 2 tablespoons water until smooth; stir into boiling veal juices. Add lemon juice and the meat and vegetables; stir gently until meat is hot, 2 to 3 minutes. Add salt to taste and ladle stew into wide bowls

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 pounds boned veal shoulder, cut into 1- to 2-inch chunks, 2 cups fat-skimmed chicken broth, 2 carrots (3 to 4 oz. each), peeled and cut into 1/4-inch dice, 3 or 4 whole cloves, and more.

Yes, Blanquette De Veau falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blanquette De Veau

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