Name: Blanquette of Veal with Seasonal Vegetables
Cuisine: United Kingdom
Ingredients: 500 g butter; 1 tablespoon chopped parsley; Handful of spring greens (any firm green leaf, like cabbage or cavolo nero, will do); 50 ml whipping cream, whipped to soft peaks; 500 g flour; 6 garlic cloves, peeled and crushed; 1 teaspoon black peppercorns; Salt and freshly ground black pepper; 1 bay leaf; Finely grated zest and juice of 1 lemon; 6 medium potatoes, such as Maris Piper, peeled, cut in half and trimmed; 2 bunches of young carrots; Sprig of sage; 1 kg veal breast (preferably English rose or French Limousin), cut into large dice about 2.5 cm square; 2.5 litres chicken stock; 2 medium leeks, well rinsed and cut into 2.5 cm lozenges

Preparation info

Difficulty
Easy

Appears in

Today's special

By Anthony Demetre

Published 2008

About

I find that breast of veal is the best cut for this dish, which is one which we often serve at Arbutus. Its cartilaginous texture and silky richness lend themselves to slow cooking, which produces incomparable results. If you have trouble finding the breast, belly or shoulder is a good alternative. Traditional recipes tell us to blanch the veal first, but I find this eradicates a lot of the delicate flavour and all impurities will be strained off at a later stage.