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Ингредиенты
- 10 ounce pearl onions
- 4 1/2 lb veal shoulder boned, trimmed, and cut into 1" pcs
- 9 c. chicken stock or possibly more if needed (or possibly canned low-salt chicken broth)
- 3 x fresh thyme sprigs
- 2 x bay leaves
- 5 Tbsp. butter
- 1 1/2 lb celery root (celeriac) peeled, and cut into 1 1/2" pcs
- 4 lrg carrots peeled, and cut into 1 1/2" lengths
- 3 med turnips peeled, each cut into 6 pcs
- 8 ounce button mushrooms
- 6 ounce haricots verts ends trimmed (or possibly other green beans)
- 3 Tbsp. all-purpose flour
- 1/2 c. whipping cream
- 1/2 Tbsp. fresh lemon juice - (about) Salt to taste Freshly-grnd black pepper to taste
- 1/2 bn fresh chives cut into 2" pcs
Инструкции
- Bring large pot of salted water to boil. Add in pearl onions and cook 1 minute. Using slotted spoon, remove onions from pot. Trim ends and peel. Add in veal to pot and cook 4 min. Drain veal; rinse with cool water.
- Rinse pot and return veal to pot. Add in 8 c. chicken stock and bring to boil. Reduce heat and simmer 30 min. Add in thyme and bay leaves and simmer till veal is tender, stirring occasionally, about 30 min longer.
- Meanwhile, heat 2 Tbsp. butter in another heavy large pot over medium heat. Add in pearl onions, celery root, carrots, turnips, mushrooms and 1 c. chicken stock. Cover and cook till vegetables are tender and almost all liquid has evaporated, about 15 min. Add in haricots verts and cook till just tender, about 2 min. Drain veal, reserving 2 c. liquid (if less than 2 c. cooking liquid remains, add in sufficient stock to measure 2 c.). Mix veal into vegetables.
- Heat remaining 3 Tbsp. butter in heavy medium saucepan over medium heat. Fold in 3 Tbsp. flour. Cook till butter mix turns golden, stirring constantly, about 2 min. Whisk in 2 c. reserved cooking liquid. Cook till thickened, stirring frequently, about 5 min. Stir in whipping cream. Season sauce to taste with fresh lemon juice, salt and pepper.
- Pour cream sauce over cooked veal and vegetables. Garnish with fresh chives, if you like, and serve immediately.
- This recipe yields 8 servings.
- Comments: "I recently had lunch at Cafe Boulud here in New York." says Shelli Rafkin of New York, New York. "My entree, blanquette de veau, had the most incredible sauce I"ve ever tasted. The whole dish, in fact, was sensational."
- In this variation on the classic stew, the veal and the vegetables are cooked separately and combined at the end, when they're topped with a rich white sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 579g | |
| Recipe makes 8 servings | |
| Calories 356 | |
| Calories from Fat 129 | 36% |
| Total Fat 14.55g | 18% |
| Saturated Fat 7.64g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 188mg | 63% |
| Sodium 687mg | 29% |
| Potassium 1096mg | 31% |
| Total Carbs 12.07g | 3% |
| Dietary Fiber 3.3g | 11% |
| Sugars 4.34g | 3% |
| Protein 42.54g | 68% |
