Spiked Market Cider
Florence Fabricant, Union Square Cafe
47 ratings with an average rating of 4 out of 5 stars
47
15 minutes, plus 2 hours’ chilling
Blanquette De Veau
- Total Time
- 2 hours 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 6cups chicken stock
- 3pounds veal shoulder in cubes
- 1medium onion, in eighths
- 1celery stalk, in 1-inch pieces
- 2leeks (white part), chopped
- 4cloves garlic, sliced
- 1pound button mushrooms, quartered
- 5sprigs thyme
- 5sprigs flat-leaf parsley, plus 2 tablespoons, chopped
- Salt and ground white pepper
- 10ounces pearl onions, peeled
- 3tablespoons extra virgin olive oil
- 3tablespoons unsalted butter
- ¼cup all-purpose flour
- ¾cup heavy cream
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
680 calories; 39 grams fat; 17 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 55 grams protein; 1627 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a 4-quart casserole place stock, veal, onion, celery, leeks, garlic, 1 cup mushrooms, thyme and parsley sprigs, and salt and pepper. Bring to a boil, then simmer for 1½ hours, skimming frequently.
- Step 2
Boil pearl onions for 5 minutes. Drain. Heat oil in a large skillet. Add remaining mushrooms and cook until tender. Toss in onions. Set aside.
- Step 3
When veal is tender, drain it. Reserve 3 cups stock, discarding vegetables and herbs. Wipe out casserole and melt butter in it. Whisk in flour, cook one minute. Whisk in stock, cook 5 minutes. Whisk in cream. Add veal, mushrooms and onions. Simmer 5 minutes and re-season. Serve, garnished with chopped parsley.
Private Notes
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Cooking Notes
Sue Llewellyn
Hard to see how--three-quarters of a cup of heavy cream for 6 people really doesn't amount to much, especially considering that various older "classical" Blanquette recipes also use at least one egg yolk to thicken/bind the sauce.
But to "lighten" things up in a different sense, I'd suggest using frozen, peeled pearl onions--much easier!
PeppaD.
If you brown the meat or add paprika, it will no longer be "blanquette". This stew is meant to be all white: meat, sauce and pearl onions. Your stew sounds delicious, though!
Stan
It's a blanquette! Why exactly would you want color?
Tori
Delicious! Followed exactly. Made so much sauce I'm going to turn some of it into soup tomorrow. Broth was delicious and extra can be frozen. I'm wondering what is traditionally served with this? Mashed potatoes? Think next time I'll brown meat first and finish with a little lemon juice or zest and smoked paprika.
Zoomerx
Rice.
Astrid
My Bretonne grandmother, who would not eat veal (and neither do I), would make this with turkey and it was always SO GOOD! Just an alternative for those who do not eat veal.
Robert
I used half and half instead of heavy cream - didn't seem to make a difference. I also used veal neck, and included the bones that come with it in when braising the veal (and making the stock). I also added carrots with the pearl onions. Turned out great.
NTS
I've read older recipes that cook the mushrooms and onions separately, then blend their broths in the sauce, later adding the solids at last minute. Would this make a subtle difference, or is it just fussy?
Augusta Umanski
When I was a student in the late 1950s, I made this from a recipe which did not include cream. The sauce was made white and thickened with egg beaten with lemon juice. Unfortunately I have lost the recipe I used then, but it was very good.
Nick
I can imagine it without cream, but ...
Carl NY
I'm sure this dish is great but the sauce for a Blanquette de Veau always requires lemon and an egg yoke. It is also usually cooked with white wine, perhaps this is a French thing but isn't this a dish from Burgundy? Also aren't you supposed to boil and clean the meat first, this is called "blanchir la viande", hence the word Blanquette. I will be looking for a more authentic recipe...
nebhaley
I am lucky to be in France when I cooked this recipe for the first time. Got some custom cut chunks of gorgeous veau at les Halles de Biarritz and added a few pieces of bone (to add substance to broth and have some bone marrow for my French friends that love that part of meat stews!) Otherwise, cooked as written, let sit overnight (in fridge) for the flavors to marry, and WOW, it was delicious! Will try again back in the States, and hope for equal results.
virginia walther
Used dried morels and fresh button mushrooms..did not add pearl onions
Marcia
Please, blanch the veal 2 or 3 times prior to continuing with this wonderful recipe. Much easier to skim the scum when you do not have all of the veggies floating about.
Lisa
Made this a few times- it is wonderful. We added quite a bit of dill ( I know, I know, not white) and it just made it perfect.
Astrid
My Bretonne grandmother, who would not eat veal (and neither do I), would make this with turkey and it was always SO GOOD! Just an alternative for those who do not eat veal.
Robert
I used half and half instead of heavy cream - didn't seem to make a difference. I also used veal neck, and included the bones that come with it in when braising the veal (and making the stock). I also added carrots with the pearl onions. Turned out great.
Shane
Made as directed, served with rice and a Bourgogne rouge from Jean Phillipe Fichet. 5 stars!
Maureen Owens
This is my husband’s favorite meal so I make it for special occasions using a French cookbook. This recipe is much easier to make and the result was outstanding. Everyone loved it. Many thanks for an extraordinar recipe!
N fisher
Added 3c diagonally sliced carrots when pre-cooking onions. (From another recipe, added color) Next time will look for frozen pearl onions.
Stan
It's a blanquette! Why exactly would you want color?
Mary Steele
Sooo good. Lamb shoulder makes a good stew as well. A few green peas toward the end of cooking add color.
Tori
Delicious! Followed exactly. Made so much sauce I'm going to turn some of it into soup tomorrow. Broth was delicious and extra can be frozen. I'm wondering what is traditionally served with this? Mashed potatoes? Think next time I'll brown meat first and finish with a little lemon juice or zest and smoked paprika.
Zoomerx
Rice.
PeppaD.
If you brown the meat or add paprika, it will no longer be "blanquette". This stew is meant to be all white: meat, sauce and pearl onions. Your stew sounds delicious, though!
Steve
I use Salzkartoffeln as a side dish. Just steam (not boil) some peeled and cubed Yukon Gold potatoes until tender, then toss in some salt, pepper, butter, and parsley. Goes very well with the veal.
Heidi
Can this recipe be lightened up without impacting overall flavor?
Sue Llewellyn
Hard to see how--three-quarters of a cup of heavy cream for 6 people really doesn't amount to much, especially considering that various older "classical" Blanquette recipes also use at least one egg yolk to thicken/bind the sauce.
But to "lighten" things up in a different sense, I'd suggest using frozen, peeled pearl onions--much easier!
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