Recipes Cuisine European French Veal Roast Blanquette 4.1 (9) 9 Reviews 3 Photos This is a mouthwatering tender roast with vegetables and a great gravy that gives a fantastic presentation for a dinner party, or for a family New Year's Eve dinner. It slow cooks once browned, so you can be straightening up the house while it simmers. You can get the boneless shoulder roast and roll it very tightly yourself and tie it several times with butcher string. Sometimes if you explain to the butcher, they will do it for you. Great served with fresh steamed asparagus or green bean spears. Submitted by trvlnbarefootingal Updated on August 8, 2022 Save Rate Print Share Trending Videos Close this video player 3 Prep Time: 1 hr Cook Time: 1 hr 30 mins Total Time: 2 hrs 30 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 4 pounds veal shoulder roast ¼ teaspoon dried thyme 4 carrots, halved 1 pound small potatoes ½ pound small white onions ½ pound mushrooms 2 tablespoons all-purpose flour 1 (10 ounce) package frozen green peas 2 egg yolks Directions In an 8 quart Dutch oven over medium-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes. To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm. In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through. In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat. Cook's Note: Traditionally, the veal is kept "white"-not browned. I prefer browning it, but you may skip this step. I Made It Print Nutrition Facts (per serving) 414 Calories 13g Fat 23g Carbs 49g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 414 % Daily Value * Total Fat 13g 17% Saturated Fat 5g 25% Cholesterol 255mg 85% Sodium 284mg 12% Total Carbohydrate 23g 8% Dietary Fiber 4g 16% Total Sugars 6g Protein 49g 98% Vitamin C 22mg 25% Calcium 91mg 7% Iron 4mg 19% Potassium 1184mg 25% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved