Veal blanquette
4 servings
Ingredients
| Quantity | 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 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | soft polenta; for serving | |
| 1 | ===garnish === | |
| 1 | parmesan cheese | |
| 1 | chopped parsley | |
Directions
* 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.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000