Blanquette de Veau
Ingredients
- 3 lb boneless veal shoulder cut into 1″ chunks
- 1 bouquet garni (1 tsp. coriander seeds, 5 black peppercorns, 3 sprigs thyme, 2 whole cloves, 2 cloves garlic, 1 bay leaf, and 1⁄4 bunch parsley stems, wrapped in cheesecloth, tied with kitchen twine)
- 10 oz pearl onion peeled
- 16 baby carrots peeled
- 2 fennel bulb small, each cut into 8 wedges
- 10 oz mushrooms button, quartered
- 5 celery ribs, cut into 1″ pieces
- 3 tbsp unsalted butter
- 2 1/2 tbsp all-purpose flour
- 2 cups heavy cream (36-38%)
- 1 tbsp lemon juice fresh
- Kosher salt to taste
- white pepper freshly ground, to taste
- cayenne to taste
- cooked white rice for serving
- 1/3 cup crème fraiche
- parsley leaves, to garnish
Instructions
- Bring veal, bouquet garni, and 10 cups water to a boil in a 6-qt. saucepan over high heat; reduce heat to medium-low, and cook, occasionally skimming any impurities that rise to the surface, for 30 minutes. Add onions, carrots, and fennel, and cook for 30 minutes.
- Add mushrooms and celery, and cook until veal is very tender and vegetables are tender, about 20 minutes. Using a slotted spoon, transfer veal and vegetables to a bowl; cover and keep warm.
- Pour cooking liquid through a fine strainer into a bowl; place 4 cups in a 2-qt. saucepan. Bring to a boil, and reduce to 2 cups, about 30 minutes.
- Wipe 6-qt. saucepan clean and return to medium heat; add butter. Add flour, and cook, stirring, until smooth, about 2 minutes. Add reduced stock and cream, and bring to a boil; cook until thickened and slightly reduced, about 15 minutes.
- Return veal and vegetables to sauce, and cook until warmed through, about 5 minutes. Stir in juice, salt, pepper, and cayenne; divide among bowls with rice. Drizzle with crème fraîche; garnish with parsley leaves.
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