Dilled Blanquette de Veau

Name: Dilled Blanquette de Veau
Yield: 6 portions
Cuisine: France
Ingredients: ¾ cup heavy or whipping cream; ¾ cup heavy or whipping cream; 3 cups coarsely chopped onions; 5 tablespoons finely chopped fresh dill; 3 to 4 cups Berta’s Chicken Stock or canned broth; 3 to 4 cups Berta’s Chicken Stock or canned broth; 1 scant teaspoon Freshly grated nutmeg; l ½ teaspoons salt; 1½ teaspoons freshly ground black pepper; 3 cups diagonally sliced peeled carrots (slices ⅛ thick); 12 tablespoons (1½ sticks) unsalted butter; 3 pounds boneless veal, cut into 1 inch cubes; 8 tablespoons unbleached all-purpose flour

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This traditional creamy French stew has become one of our contemporary classics, freshened with sweet carrots and dill. It’s pretty and sensational!

Ingredients

12 tablespoons (1½ sticks) unsalted butter
3 pounds boneless veal, cut into 1 inch cubes
8 tablespoo

Europe
France
Main course
Mediterranean

Method

Preheat the oven to 350°F.
Melt 8 tablespoons of the butter in a heavy flameproof casserole or dutch oven. Add the veal and cook over medium-low heat, turn