France - Blanquette de Veau

Name: France - Blanquette de Veau
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: European, Mediterranean, French
Ingredients: 2 lb cubed veal; 1 Large Onion; 8 Garlic Cloves; 1 Leek; 3 peeled and chopped carrots; 1 juiced lemon; 1 bay leaf; 5 springs thyme; 2 cloves; salt to taste; pepper to taste; 2 oz butter; 2 tbsp flour; 2 c veal stock; 2 egg yolks; 1/2 c heavy cream; 11 oz quartered white mushrooms; 10 pearl onions; lemon zest; Chopped Chives

14 steps

Prep:30minCook:1h 30min

Updated at: Thu, 17 Aug 2023 03:48:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories706.8 kcal (35%)

Total Fat45.5 g (65%)

Carbs24.4 g (9%)

Sugars8.7 g (10%)

Protein50.7 g (101%)

Sodium617 mg (31%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Instructions

Veal Stock

Step 1

Blanche veal. In cold pot, cover veal with water and bring to boil. Skim impurities off top of boiling water.

Step 2

Stick 3 cloves into whole large onion. Add to boiling pot

Step 3

Cut leek and clean under running water. Place bay leaf and thyme in between pieces of leek. Tie together using butchers twine to make bouquet. Add to boiling pot

Step 4

Add garlic, carrots, lemon juice to pot. Salt and pepper to taste.

Step 5

Boil for 45 min to 1 hour

Step 6

After boiled, strain liquid into container (veal stock). Discard leek and onion. Save veal meat and carrots for stew.