Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, blanquette de veau ( white veal stew ). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Blanquette de Veau ( White Veal Stew ) is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Blanquette de Veau ( White Veal Stew ) is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook blanquette de veau ( white veal stew ) using 21 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Blanquette de Veau ( White Veal Stew ):

1. Make ready 3 1/2 lb veal shoulder, cut into 2 inch cubes
2. Make ready 1 large onion, peeled and cut i halff
3. Prepare 3 celery stalks, cut in 1 inche pieces
4. Get 3 carrots, cut in 1 inch pieces
5. Get 3 garlic cloves, minced
6. Take 10 cup low sodium chicken broth
7. Prepare 1 tsp dryed thyme
8. Get 1 bay leaf
9. Take 5 fresh parsley sprigs
10. Get 1 tsp black pepper and salt to taste
11. Get 1 tsp or more to taste of hot sauce, such as Frank’s brand
12. Get 2 cup frozen pearl onions
13. Get 8 oz small white button mushrooms
14. Make ready 1 tbsp fresh lemon juice
15. Prepare 1/2 cup heavy cream
16. Get 3 tbsp plus 1 teaspoon butter, salted or unsalted, divided use
17. Prepare 3 large egg yolks, whisked with 2 tablespoons heavy cream
18. Get 3 tbsp all purpose flour
19. Prepare GARNISH
20. Make ready 1/4 cup chopped chives and parsley, 2 tablespoons of each
21. Get 1 cooked white rice to accompany recipe attached in direction step #11

Steps to make Blanquette de Veau ( White Veal Stew ):

1. In a large dutch oven or stock pot cover veal cubes and any bones with cold water. Bring to a boil and boil 2 minutes. This step is important to reduce the skum the meat produces and ensure a nice sauce later
2. Drain the meat, rinse to remove any skum and pat dry
3. Add the veal back to a clean large stockpot or dutch oven, add chicken broth, onion, carrots, celery, garlic, bay leaf, thyme, pepper and hot sauce. Bring to a simmer and simmer, uncovered for 2 hours. Skim off any skum that may form
4. Remove the meat and strain and reserve broth, meat, carrots and celery. Discard the onion, bay leaf, parsley and any bones
5. In a medium sacepan melt 1 teaspoon of the butter add the mushrooms and 1/2 cup reserved broth, poach mushrooms, turning occasionally until tender and the liquid is almost gone, add mushrooms and any liquid to reserved veal
6. Measure broth and if you have more then 6 cups add it to a saucepan and reduce by boiling until you have 6 cups
7. In a clean stockpot or dutch oven melt the remaining 3 tablespoons butter, whisk in flour and whisk 2 minutes, do not allow it to brown
8. Slowly add reserved broth, bring to a boil and simmer 10 minutes, add frozen inions, mushrooms and veal with carrots and celery and simmer on low 5 minutes, add cream and lemon juice and simmer 2 minutes more
9. Temper egg yolk mixture by wisking some hot stew sauce into them until they are hot and blended
10. Add this mixture to stew, whisking until blended. Simmer stew 10 to 15 minutes without boiling, stirring occasionally until slightly thickened. Taste and add more salt, pepper or hot sauce if needed
11. Serve in bowls with white rice, recipe attached below Garnish with parsley and chives https://cookpad.com/us/recipes/348908-basmati-or-jasmati-rice-basic-recipe (see recipe)
12. Ready to serve and ENJOY!

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