French · Dinner
White Veal Stew (Gluten-Free)
Veal shoulder pieces braise gently in a pale wine and cream sauce with carrots, onion, leek and mushrooms, finished with egg yolk and lemon juice for richness. Thickened with cornstarch instead of a flour roux, this classic French blanquette stays gluten-free while keeping its silky, delicate character. Served over rice.
$7
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
33.6gFat
31.8gCarbs
6.8gSugar
2.9gFiber
610mgSodium
338mgChol
17.1gSat Fat
980mgPotassium
110mgCalcium
3.8mgIron
2.9mcgVitamin B12
11mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Cut veal into 1.5-inch cubes and pat dry. Peel and slice carrot into rounds. Halve, rinse and halve the leek. Quarter mushrooms. Pin bay leaf to onion.
2
Poach
Place veal cubes in a pot, cover with stock and wine, bring to bare simmer over medium heat for 5 minutes, skimming grey foam from surface.
3
Braise
Add carrot, leek, bay-studded onion and thyme to pot. Cover and simmer over low heat for 55 to 60 minutes until veal is fork-tender.
4
Finish
Melt butter over medium heat, stir in gluten-free flour and cook 1 minute until pale gold. Ladle in 1/2 cup hot braising liquid, whisk until smooth, return to pot with mushrooms and simmer uncovered 8 minutes until mushrooms soften and sauce coats a spoon.
5
Liaison
Whisk egg yolk with cream and lemon juice, slowly ladle in hot sauce while whisking. Remove pot from heat, stir tempered yolk mixture in, add cornstarch slurry, return to low heat 2 minutes until thickened.
6
Plate
Discard bay leaf and onion. Spoon veal and vegetables with sauce over rice, scatter chopped parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g veal shoulder
- 2 cup480ml chicken stock
- 2/3 cup160ml dry white wine
- 1/2 cup120ml heavy cream
- 22 small carrot
- 11 onion
- 11 leek, white part only
- 5 oz140g mushroom
- 22 egg yolk
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp cornstarch
- 22 bay leaf
- 4 sprigs4 sprigs thyme-fresh
- 2 tbsp2 tbsp butter
- 1 tbsp1 tbsp all-purpose flour, gluten-free blend
- salt, to taste
- black pepper, to taste
- 4 tbsp4 tbsp parsley
- 1 cup190g white-rice-cooked, to serve
