Blanquette de Veau
Preparation and cooking 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 in this color 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://www.nal.usda.gov/fnic/foodcomp/search/
