French · Dinner
Creamy Lemon Veal Stew
Blanquette de Veau
The cornerstone French white stew, veal gently poached with aromatics and finished in a velvety lemon-cream sauce with button mushrooms and pearl onions.
$$
30 minsPrep
2 hrsCook
2 hrs 30 minsTotal
MediumLevel
Nutrition per serving
685Calories
48gProtein
28gFat
58gCarbs
8gSugar
4gFiber
720mgSodium
185mgChol
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Instructions
1
Prep
Cut 600g veal shoulder into 5cm chunks. Stud 0.5 large onion with 1-2 cloves. Halve 0.5 medium carrot lengthways and 0.5 medium leek (white part). Halve 0.5 garlic head crossways. Tie 0.5 bouquet garni. Peel 125g pearl onions. Quarter 150g button mushrooms. Juice 0.5 medium lemon. Cook 175g rice as pilaf. Cut 250g carrots into 2cm rounds.
2
Simmer 1
Blanch veal in cold water, bring to boil, simmer 3 minutes, drain and rinse. Return veal to clean pot with studded onion, halved carrot, leek, garlic, bouquet garni, peppercorns, wine, 0.5 tsp salt and 750ml stock. Bring to bare simmer over medium heat 8 minutes skimming foam. Reduce to very low, cover partially, simmer 1 hour 15 minutes until veal is fork-tender.
3
Glaze 1
While veal cooks, simmer pearl onions in 8g butter with pinch of salt and 125ml water, covered 12 minutes until tender and glazed. Reserve. Sauté mushrooms in 8g butter with pinch of salt and 1.5 tsp lemon juice over medium heat 5 minutes until softened. Simmer carrot rounds with 10g butter, 0.5 tsp sugar, pinch of salt and 100ml water, covered 10 minutes, then uncovered 5 minutes until glazed.
4
Build
Lift cooked veal into a warm bowl. Strain cooking liquid and measure 400ml. Melt remaining 10g butter in a wide saucepan over medium heat, whisk in flour, cook 2 minutes without colouring. Gradually whisk in 400ml strained liquid, simmer 5 minutes until sauce coats a spoon.
5
Finish
Off heat, whisk cream with egg yolk in a bowl. Temper with a ladle of hot sauce, pour back into pan. Stir in remaining lemon juice, nutmeg and salt to taste. Do not boil. Fold veal, pearl onions and mushrooms into sauce, warm through gently 1-2 minutes over low heat.
6
Plate
Scatter 1.5 tbsp chopped parsley over blanquette. Serve over rice pilaf with glazed carrots alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz) veal shoulder or breast
- 0.5 large brown onion
- 0.5 medium carrot
- 0.5 medium leek
- 0.5 whole head garlic
- 0.5 bouquet garni
- 0.5 tsp white peppercorns
- 750ml (3 cup) chicken stock
- 100ml (3.4 fl oz) dry white wine
- 125g (4.4 oz) pearl onions
- 150g (5.3 oz) button mushrooms
- 0.5 medium lemon
- 35g (1.2 oz) unsalted butter
- 20g (0.7 oz) plain flour
- 75ml (5 tbsp) heavy cream
- 1 large egg yolk
- 0.125 tsp freshly grated nutmeg
- 0.75 tsp sea salt
- 1.5 tbsp flat-leaf parsley
- 175g (6.2 oz) long-grain white rice
- 250g (8.8 oz) carrots
- 0.5 tsp caster sugar