Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1.00 tablespoon | oil |
| 1½ pounds | veal stew meat; cut into 1 cubes |
| 1.00 cup | flour; seasoned with |
| 1.00 tablespoon | bayou blast - {emeril's creole seas; oning}, see * |
| ¾ cup | olive-shaped pieces of turnip |
| ¾ cup | olive-shaped pieces of carrot |
| ¾ cup | chopped celery |
| 1.00 cup | pearl onions; peeled |
| 1½ quart | veal stock |
| 1.00 cup | heavy cream; optional |
| 1 \N | salt; to taste |
| 1 \N | freshly-ground black pepper; to taste |
| 1 \N | soft polenta; for serving |
| 1 \N | ===garnish === |
| 1 \N | parmesan cheese |
| 1 \N | chopped parsley |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
In a Dutch oven or deep-sided saute pan heat oil. Toss veal in flour seasoned with Bayou Blast and shake off the excess. Add veal to pan without crowding, searing pieces on all sides; do this in batches if necessary and return all meat to pan. Add vegetables to pan and cook 3 minutes. Add stock, bring to a boil, cover and reduce heat. Simmer stew for 30 minutes. Add cream, if using, and simmer 10 minutes more.
Taste and adjust seasonings. Serve with polenta. Using a vegetable peeler shave some Parmesan over and serve, garnished with parsley.
This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-087 broadcast 11-12-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
12-15-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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