Free Recipe Veal Blanquette
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Veal Blanquette Recipe
1 tb Oil
1-1/2 lb Veal stew meat; cut into 1
-cubes
1 c Flour; seasoned with
1 tb Bayou Blast – {Emeril s
-Creole Seasoning}; see *
-Note
3/4 c Olive-shaped pieces of
-turnip
3/4 c Olive-shaped pieces of
-carrot
3/4 c Chopped celery
1 c Pearl onions; peeled
1-1/2 qt Veal stock
1 c Heavy cream; optional
Salt; to taste
Freshly-ground black pepper;
-to taste
Soft polenta; for serving
===GARNISH ===
Parmesan cheese
Chopped parsley
Veal Blanquette Preparation
* Note: See the Bayou Blast – {Emeril”s Creole Seasoning} recipe which is included in this collection. In a Dutch oven or deep-sided saute pan heat oil. Toss veal in flour seasoned with Bayou Blast and shake off the 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. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-087 broadcast 11-12-1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 12-15-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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