Ingredients with Measurements:
- 2 lbs veal shoulder, cut into 1-inch cubes
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 sprig thyme
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Whisk
- Slotted spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, melt butter over medium heat. Add veal and cook until browned on all sides. Remove with a slotted spoon and set aside.
2. Add onion, carrots, celery, garlic, bay leaf, and thyme to the pot. Cook until vegetables are softened, about 5 minutes.
3. Add flour to the pot and whisk until combined. Slowly pour in chicken broth while whisking constantly.
4. Return veal to the pot and bring to a simmer. Cover and cook for 1 hour, or until veal is tender.
5. Remove veal from the pot with a slotted spoon and set aside. Discard bay leaf and thyme sprig.
6. Whisk heavy cream into the pot and bring to a simmer. Cook until sauce has thickened, about 10 minutes.
7. Return veal to the pot and heat through. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 11g
Protein: 38g
Sodium: 600mg
Substitutions for ingredients:
- Veal can be substituted with chicken or beef
- Chicken broth can be substituted with vegetable broth
- Heavy cream can be substituted with half-and-half or milk
Variations:
- Add mushrooms to the pot during step 2 for a mushroom and veal blanquette
- Add white wine to the pot during step 3 for a wine-flavored blanquette
- Add pearl onions to the pot during step 2 for a sweeter blanquette
Tips and tricks:
- Brown the veal well for a richer flavor
- Use a slotted spoon to remove the veal and vegetables from the pot to prevent the sauce from becoming too thick
- Use a whisk to prevent lumps in the sauce
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a shallow bowl with a sprig of thyme on top.
Garnishes:
Sprinkle with chopped parsley or chives.
Pairings:
Serve with crusty bread or mashed potatoes.
Suggested side dishes:
- Steamed green beans
- Roasted carrots
- Buttered egg noodles
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes until it thickens.
- If the sauce is too thick, add more chicken broth or cream to thin it out.
Food safety advice:
- Cook veal to an internal temperature of 160°F to ensure it is safe to eat.
- Refrigerate leftovers promptly.
Food history:
Blanquette de veau is a French dish that originated in the 19th century. It is traditionally made with veal, but can also be made with other meats.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve as a main course for a French-inspired dinner party.
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Region: French