White Veai Stew

Name: White Veai Stew (Blanquette de Veau)
Prep time: 2 h
Total time: 2 h
Yield: Makes 4 to 6 servings
Cuisine: French
Ingredients: 2 turnips or parsnips, trimmed, peeled, and cut into chunks; Salt and black pepper to taste; 2 carrots, cut into chunks; 2 turnips or parsnips, trimmed, peeled, and cut into chunks; 2 bay leaves; 7 fresh thyme sprigs; Salt and black pepper to taste; 6 cups chicken stock, preferably homemade; ½ cup heavy cream; 1 tablespoon fresh lemon juice; ¼ cup flour; 2 egg yolks; Chopped fresh parsley leaves for garnish, optional; 1 onion, peeled and quartered; 2 pounds boneless veal shoulder, cut into 2-inch cubes; 6 tablespoons (¾ stick) butter

Blanquette de Veau

Preparation info

Makes
4 to 6
servings

Difficulty
Easy
Ready in
2 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A longtime symbol of cuisine bourgeois—the simple, hearty home cooking of France (which is more valuable to most of us than haute cuisine, the four-star stuff)—this is an immensely satisfying dish and quite straightforward. Serve it over white rice or with crusty bread.

Ingredients

6 tablespoons (¾ stick) butter
2 pounds boneless veal shoulder, cut

Europe
France
Stew
Main course
Mediterranean

Method

Put a large flameproof casserole or Dutch oven with a lid over medium-high heat for 2 or 3 minutes. Add 2 tablespoons of the butter. A minute later, when the foam subsides, brown the veal chunks, adding a few at a time, turning them to brown all over, and removing the pieces as they brown. Take your time and brown the veal in batches if necessary so they darken nicely; d