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Ingredients
6 cups chicken stock
3 pounds veal shoulder in cubes
1 medium onion, in eighths
1 celery stalk, in 1-inch pieces
2 leeks (white part), chopped
4 cloves garlic, sliced
1 pound button mushrooms, quartered
5 sprigs thyme
5 sprigs flat-leaf parsley, plus 2 tablespoons, chopped
Salt and ground white pepper
10 ounces pearl onions, peeled
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
¼ cup all-purpose flour
¾ cup heavy cream
Nutritional analysis per serving (6 servings)
33 grams carbs; 253 milligrams cholesterol; 701 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 17 grams saturated fat; 39 grams fat; 5 grams fiber; 1643 milligrams sodium; 56 grams protein; 10 grams sugar
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 1 ½ 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
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.
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!
It's a blanquette! Why exactly would you want color?
I am french. This is not a blanquette de veau.
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)