Best 2 Veal Blanquette Recipes

Veal Blanquette is a classic French dish that combines tender veal, creamy sauce, and flavorful vegetables to create a comforting and elegant meal. This dish has been savored for centuries and is a testament to the culinary expertise of French cuisine. Whether you're a seasoned chef or a home cook looking to impress your loved ones, this article will guide you through the steps of finding the perfect Veal Blanquette recipe that suits your taste preferences and cooking style. From traditional methods to modern variations, we'll explore the essential elements and techniques that make this dish so special, helping you recreate this timeless dish in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

VEAL ROAST BLANQUETTE

Veal Roast Blanquette image

This is a mouthwatering tender roast with vegetables and a great gravy that gives a fantastic presentation for a dinner party, or for a family New Year's Eve dinner. It slow cooks once browned, so you can be straightening up the house while it simmers. You can get the boneless shoulder roast and roll it very tightly yourself and tie it several times with butcher string. Sometimes if you explain to the butcher, they will do it for you. Great served with fresh steamed asparagus or green bean spears.

Provided by HSTR

Categories World Cuisine Recipes European French

Time 2h30m

Yield 8

Number Of Ingredients 9

Ingredients

4 pounds veal shoulder roast
¼ teaspoon dried thyme
4 carrots, halved
1 pound small potatoes
½ pound small white onions
½ pound mushrooms
2 tablespoons all-purpose flour
1 (10 ounce) package frozen green peas
2 egg yolks

Steps:

In an 8 quart Dutch oven over medium-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes.
To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm.
In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through.
In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat.

Nutrition Facts : Calories 414.1 calories, Carbohydrate 23 g, Cholesterol 255.3 mg, Fat 13.3 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 4.9 g, Sodium 284.3 mg, Sugar 5.5 g

VEAL BLANQUETTE

VEAL BLANQUETTE image

Categories Beef Stew

Yield 4-6 bowls

Number Of Ingredients 16

Ingredients

Stew:
2 1/2 lbs of boneless veal cut into 1 in cubes (veal stew meat)
Salt & black pepper
Flour for dredging
5 tbsp butter (3 for meat, 2 for mushrooms)
1-2 tbsp vegetable oil (if needed)
1 1/4 cups + 3 tbsp semi-dry white wine
2 1/2 cups chicken stock
1 med-large onion, chopped
Bouquet Garni: (2 sprigs of flat-leaf parsley, 1-2 sprigs of fresh thyme, 1 clove of garlic, 1 tsp of black peppercorns)
2-3 portabella mushrooms, halved, sliced 1/4 in thick
1/4 cup heavy cream
Loaf of rustic bread
Garnish:
Minced parsley
Lemon zest

Steps:

Prepare bouquet garni (herbs and aromatics in cheesecloth) and set aside. Place all stew meat on a large plate and season with salt and pepper. Dredge the veal in flour. Add 2 tbsp of butter to a large dutch oven and working in small batches, lightly brown the veal (roughly 2 min per side). Add additional tabsp of butter and continue to lightly brown the veal. After each batch, remove veal and set aside on a fresh plate until all veal is complete. *You may need to add 1-2 tbsp of vegetable oil to help with the browning process. Add 1/4 cup of white wine to deglaze (about 3 minutes). Add onion and saute in the wine until translucent. Add 1 cup of wine and reduce for 15 minutes. Add veal back into the onion / wine mixture, add chicken stock and bouquet garni. Bring to a boil, then reduce to a simmer for 1 1/2 hours. Meanwhile, take a medium size saute pan to begin the mushrooms. Add 2 tbsp of butter to the pan and begin saute of mushrooms. Add salt & pepper to taste. After 5-7 minutes, add 3 tablespoons of white wine and let simmer for a few minutes. Remove mushrooms with a slotted spoon and set aside. At this point you can save the mushroom wine broth for another dish or cook other vegetables or discard (I usually saute some aspargus in the sauce and serve on the side). Remove cover of stew, skim fat off. Simmer uncovered for another 20-30 minutes. You may need to add a flour slurry to thicken at this point (chicken stock and flour mixture). Discard bouquet garni. Before serving, add the mushrooms and heavy cream to the stew and let simmer for 2-3 minutes. Serve in bowls, garnished with parsely & some lemon zest. Enjoy with rustic bread for dipping!

Tips:

Use high-quality veal for the best flavor. Look for veal that is pale pink in color and has a fine-grained texture.
Sear the veal in a hot skillet before braising it. This will help to develop a rich, flavorful crust.
Use a variety of vegetables in the braising liquid. This will add flavor and depth to the dish.
Simmer the veal until it is fall-apart tender. This will typically take about 2 hours.
Serve the veal blanquette over mashed potatoes or rice. You can also garnish it with fresh parsley or chives.

Conclusion:

Veal blanquette is a classic French dish that is perfect for a special occasion. It is a delicious and elegant dish that is sure to impress your guests. With a little planning and effort, you can easily make this dish at home. So next time you are looking for a special dish to serve, give veal blanquette a try.