French Blanquette de Veau

Originating from the French regional cuisine, Blanquette de Veau is a creamy white veal stew that is comfort food at its finest. Creamy and rich with a delicately balanced flavor, this classic dish is easy to make and sure to please.

This stew can be served alone as a main dish, or over rice as a side. Licorice-like celery root, aromatic herbs, and creamy white wine give this stew a unique flavor that will fill your home with warmth.


  • 1.5 lb veal stew meat
  • 3 celery stalks
  • 1 large onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 large carrot, peeled and sliced
  • 1/2 cup white wine
  • 1/4 cup heavy cream
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste


  1. In a large pot, heat the olive oil over medium-high heat. Add the veal, season with salt and pepper, and cook until lightly browned. Remove the veal and set aside.
  2. Add the butter to the pot and sauté the onions and garlic until softened. Add the celery, carrots, bay leaves, and thyme, and cook for about 5 minutes, stirring occasionally.
  3. Pour in the white wine and bring the mixture to a gentle boil. Return the veal to the pot, reduce the heat to low, and simmer for about 30 minutes or until the veal is tender.
  4. Stir in the cream, nutmeg, and season to taste with salt and pepper. Simmer for 10 minutes more, or until the sauce is creamy.
  5. Serve the blanquette de veau over prepared rice, if desired.