Blanquette De Veau

Ingredients

• 6 cups chicken stock
• 3 pounds veal shoulder in cubes
• 1 medium onion, in eighths
• 1 celery stalk, in 1-inch pieces
• 2 leeks (white part), chopped
• 4 cloves garlic, sliced
• 1 pound button mushrooms, quartered
• 5 sprigs thyme
• 5 sprigs flat-leaf parsley, plus 2 tablespoons, chopped
• Salt and ground white pepper
• 10 ounces pearl onions, peeled
• 3 tablespoons extra virgin olive oil
• 3 tablespoons unsalted butter
• ¼ cup all-purpose flour
• ¾ cup heavy cream

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    672 calories; 38 grams fat; 16 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 54 grams protein; 260 milligrams cholesterol; 937 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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 1 1/2 hours, skimming frequently.
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.
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.

2 hours 30 minutes