Blanquette de Veau
Total time: 2 hours
Braised veal and vegetables, finished with a white wine sauce is a classic French dish, easy to make, delicious, and impressive to serve. It can easily be expended for a dinner party.
Ingredients:
- 16oz veal, suitable for braising, 450gr, 15.9oz
- 1 onion, 145gr, 5.1oz
- 2 whole cloves
- 1 bouquet garni
- 2 carrots, 180gr, 6.3oz
- 6 shallots, 150gr, 5.3oz
- 4oz mushrooms, 125gr, 4.4oz
- 1 cup dry white wine, 240gr, 8.4oz
- 1 cup chicken stock plus water enough to cover meat in pan, 225gr, 8oz
- 1/4 cup chicken stock, 56gr, 2oz
- 2 tbs butter, 28.4gr, 1oz
- 1 tsp lemon juice, 10gr, .35oz
- 1 tbs cornstarch dissolved in, 8gr, .28oz
- 2 tbs chicken stock, 28gr, 1oz
- pinch of nutmeg
- 1/2 cup Greek yogurt or crème fraiche, 150gr, 5.3oz yogurt
- Gnocchi, fresh, 1 package, 250gr, 8.8oz
Instructions:
- The Veal: Cut meat into large chunks, 1 1/5 " (3.75 cm).
- Cut the onion in half and stud with cloves.
- Peel the carrots and cut in half the short way, then in half the long way.
- Place meat, onion, carrots and bouquet garni in a heavy saucepan or casserole. Pour the white wine over and enough of the chicken stock to cover, adding water if needed. Bring to a boil over medium heat, cover, reduce heat and simmer, very gently, for 2 hours.
- The Veg: 30 - 45 minutes before veal is done start the vegetables: Peel the shallots.
- Brush the mushrooms, remove stems. Thickly slice if large, leave small mushrooms whole.
- Heat 1 tbs of the butter and the lemon juice in a medium nonstick skillet. Add mushrooms and sauté until golden. Remove and set aside.
- Add remaining 1 tbs butter and whole shallots. Sauté until shallots start to brown.
- Add 1/4 cup chicken stock, reduce heat and cover. Simmer for 20 minutes or until tender.
- Remove cover and cook off most of the liquid.
- Add mushrooms to pan, cover and turn off heat.
- The Gnocchi: Cook according to package directions.
- To Finish: Remove veal and carrots from pot, cover and keep warm.
- Strain cooking liquid, put it back into the pan and bring to a boil over medium-high heat.
- Reduce to 1 cup (or so)
- Turn heat under sauce to medium-low. Dissolve cornstarch in stock and thicken sauce.
- Remove from heat, add creme fraiche and nutmeg, stirring well.
- To serve: Put the gnocchi onto a platter. Arrange veal, carrots, shallots and mushroom on top. Spoon some sauce over meat, vegetables and pass the rest.
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Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 1578 / 789 Total Carbohydrates: 126 / 63 Dietary Fiber: 11 / 5.5 Total Fat: 66 / 33 Saturated Fat: 37 / 18.5 Cholesterol: 518 / 259 Protein: 112 / 56 Calcium: 475 / 237.5 Sodium: 1895 / 947.5 |
General Technical Details and Disclaimer:
** The nutrition info assumes that 75% of the alcohol is cooked off after simmering and reducing.
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/