Recipe
Veal Blanquette
Ingredients
- 1 tablespoon oil
- 1 1/2 pounds veal stew meat, cut into 1-inch cubes
- Up to 1 cup flour seasoned with 1 tablespoon Creole spice, for dredging
- 3/4 cup olive-shaped pieces of turnip
- 3/4 cup olive-shaped pieces of carrot
- 3/4 cup chopped celery
- 1 cup pearl onions, peeled
- 1 1/2 quarts veal stock
- 1 cup heavy cream (optional)
- Salt and pepper
- Soft polenta, for serving
- Parmesan cheese and chopped parsley, for garnish
Directions
- In a Dutch oven or deep-sided sauté pan heat oil. Toss veal in flour seasoned with Creole spice and shake off excess. Add veal to pan without crowding, searing pieces on all sides; do this in batches if necessary and return all meat to pan. Add vegetables to pan and cook 3 minutes. Add stock, bring to a boil, cover and reduce heat. Simmer stew for 30 minutes. Add cream, if using, and simmer 10 minutes more. Taste and adjust seasonings. Serve with polenta. Using a vegetable peeler shave some Parmesan over and serve, garnished with parsley.
Recipe Details
- Source: Essence Of Emeril EE87
- Dish Type: Entree
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