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.
Ingredients:
- 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
Instructions:
- 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.
- 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.
- 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.
- Stir in the cream, nutmeg, and season to taste with salt and pepper. Simmer for 10 minutes more, or until the sauce is creamy.
- Serve the blanquette de veau over prepared rice, if desired.
