Ingredients with Measurements:
- 2 lbs. veal shoulder, cut into 1-inch cubes
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter
- 2 cups sliced carrots
- 1 cup frozen peas
- 1/2 cup heavy cream
- 2 egg yolks
- 2 tbsp. lemon juice
- Chopped parsley for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Whisk
- Medium saucepan
Step-by-step instructions:
1. In a large pot, combine the veal, chicken broth, onion, garlic, bay leaf, thyme, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 1 hour or until the veal is tender.
2. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 2 minutes, stirring constantly.
3. Gradually add 2 cups of the veal broth to the flour mixture, whisking constantly until smooth. Add the mixture back to the large pot with the veal and broth.
4. Add the sliced carrots to the pot and simmer for 20 minutes or until the carrots are tender.
5. Add the frozen peas to the pot and simmer for 5 minutes.
6. In a small bowl, whisk together the heavy cream and egg yolks. Gradually add 1 cup of the hot broth to the cream mixture, whisking constantly. Add the cream mixture back to the pot and stir until well combined.
7. Add the lemon juice to the pot and stir.
8. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories: 490
Fat: 32g
Carbohydrates: 22g
Protein: 29g
Sodium: 1020mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or beef broth.
- Frozen peas can be substituted with fresh or canned peas.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add mushrooms to the pot for a richer flavor.
- Use lamb or beef instead of veal.
- Add pearl onions for a sweeter taste.
Tips and tricks:
- To make the dish creamier, add more heavy cream.
- To make the dish thicker, add more flour.
- To make the dish healthier, use low-fat milk instead of heavy cream.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until hot.
Presentation ideas:
Serve in a large bowl or individual bowls.
Garnishes:
Chopped parsley
Pairings:
Serve with a side of crusty bread or mashed potatoes.
Suggested side dishes:
- Roasted vegetables
- Steamed green beans
- Rice pilaf
Troubleshooting advice:
- If the dish is too thin, add more flour.
- If the dish is too thick, add more broth or cream.
Food safety advice:
- Make sure the veal is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Blanquette de veau is a French dish that originated in the 19th century. It is a creamy stew made with veal, vegetables, and a white sauce.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve hot with a side of crusty bread or mashed potatoes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French