| Prep: 30 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 675 | 45g | 25g | 18g |
| sugars | fibre | protein | salt |
| 5g | 3g | 50g | 2.25g |
Why I Love French Veal Blanquette
When it comes to the grand cuisine of French cooking, one of my all-time favorites is the classic Veal Blanquette. Now, being a Southern belle, my culinary compass generally sways towards dishes rich in flavor and comfort, something that’s filled with love and warmth straight from my kitchen in Charleston, South Carolina. But once in a while, I am utterly bewitched by the delicate elegance of recipes from overseas, just like Veal Blanquette.
A French Masterpiece
The recipe is simple, the flavors deeply rooted in the French culinary tradition. It’s a basic, yet elegant stew with succulent veal pieces simmering away in a luscious, creamy sauce with a hint of fresh, subtle flavors. The final touch of lemon juice, don’t underestimate it now, it does what Southern belles do best – adds the charm. It brings all the flavors together beautifully, lending a fresh note to the otherwise hearty stew.
Inspired by the exquisite handling of humble ingredients by chefs like Patricia Wells, this Veal Blanquette is like a canvas that has been painted with delicate strokes of gastronomical creativity.
Pair It To Perfection
Now, what might you pair with this divine dish? My suggestion – a crisp baguette or even fluffy mashed potatoes. You might even want to reminisce about the chill in the Parisian air by enjoying it with a glass of fine white wine.
For those familiar with Beef Bourguignon, you’ll find a comforting similarity with the Veal Blanquette, albeit with a softer and creamier texture. That said, if you’re already a fan of stews and slow-cooked meats, this one is a must-try.
Now think about it, that sizzling fried chicken, the tender seafood from the Charleston coast, or this soothing Veal Blanquette, all have one thing in common – comfort. And that charm, that magical touch that comforts, brings memories and stories to the dinner table, is perhaps what makes me cherish this recipe as much as I do.
So go ahead, give this classic French Veal Blanquette a whirl. Trust me, you’ll find yourself entranced by the symphony of flavors and the soothing comfort, much like a cozy blanket on a chilly afternoon.
What You’ll Need
- 2.5 pounds of veal stew meat
- 1/4 cup of unsalted butter
- 1/4 cup of all-purpose flour
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 1/2 cup of white wine
- 4 cups of chicken stock
- 2 cups of whole milk
- 1 bouquet garni (1 bay leaf, 2 sprigs of fresh thyme, 6 sprigs of fresh parsley)
- 1/2 cup of heavy cream
- 2 egg yolks
- Salt and pepper to taste
- Juice of 1/2 lemon
- 1/4 cup of fresh parsley, chopped
- 2 medium-sized carrots, peeled and sliced into half-inch rounds
- 16 ounce package of small white button mushrooms, sliced
Method
Step One
In a large, heavy-bottomed pot, melt the butter over medium heat. Add the veal stew meat and cook until browned on all sides. This should take around 10 minutes. Once browned, remove the meat from the pot and set aside.
Step Two
In the same pot, add the chopped onion and minced garlic. Cook until the onions are translucent and the garlic is fragrant, about 5 minutes.
Step Three
Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 2 minutes further to remove the raw flour taste.
Step Four
Pour in the white wine, scraping up any browned bits on the bottom of the pot. Next, add the chicken stock, milk and bouquet garni. Bring the mix to a simmer.
Step Five
Return the veal to the pot, along with the sliced carrots and mushrooms. Stir well to combine. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the veal is tender.
Step Six
In a separate bowl, whisk together the heavy cream, egg yolks, and lemon juice. Slowly add a ladleful of the hot stew broth to the cream mix, whisking constantly. This helps temper the eggs and prevent them from scrambling.
Step Seven
Pour the cream mixture back into the stew pot, stirring well to combine. Continue to simmer the stew until it thickens slightly.
Step Eight
Season the stew with salt and pepper to taste. Stir in the chopped parsley just before serving. Enjoy your Veal Blanquette while still warm.
