Imagine a dish that whispers the sophistication of French culinary tradition, so tender it practically melts on your tongue, and so luxurious it transforms an ordinary meal into a gourmet experience. Blanquette de Veau Keller is not just a recipe; it's a culinary journey that will transport you straight to the heart of France, where every bite tells a story of refined cooking techniques and exceptional flavors. Get ready to impress your guests and elevate your cooking skills with this classic white stew that has been delighting food lovers for generations!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 kg veal, cut into cubes
- 1 onion, sliced
- 2 carrots, sliced
- 2 cups chicken stock
- 1 cup heavy cream
- 2 tablespoons flour
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Cut the veal into cubes, slice the onion and carrots, and measure out the chicken stock, heavy cream, flour, lemon juice, salt, and pepper.
- In a large, heavy-bottomed pot or Dutch oven, heat a drizzle of oil over medium heat. Once hot, add the veal cubes in batches, browning them on all sides. Remove the veal and set aside.
- In the same pot, add the sliced onion and carrots. Sauté for about 5 minutes, or until the onions are translucent and the carrots begin to soften.
- Return the browned veal to the pot with the onions and carrots. Sprinkle the flour over the meat and vegetables, stirring well to coat everything evenly. Cook for an additional 2-3 minutes to cook off the raw flour taste.
- Gradually pour in the chicken stock while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer.
- Once simmering, reduce the heat to low, cover the pot, and let it cook for about 1 hour, stirring occasionally. This slow cooking will tenderize the veal and develop the flavors.
- After 1 hour, check the veal for tenderness. If it's not tender yet, continue to simmer for an additional 15-30 minutes until it reaches the desired doneness.
- Once the veal is tender, stir in the heavy cream and lemon juice. Season with salt and pepper to taste. Let it simmer uncovered for another 10 minutes, allowing the sauce to thicken slightly.
- Remove the pot from the heat and let it sit for a few minutes before serving. This will allow the flavors to meld together.
- To serve, ladle the Blanquette de Veau into bowls and garnish with freshly chopped parsley. Enjoy your delicious French dish!
Tips
- Choose high-quality veal: The success of this dish depends on using fresh, tender veal cubes from a reputable butcher.
- Browning is key: Take your time when browning the veal. This step builds a rich, deep flavor foundation for your dish.
- Low and slow cooking: Patience is crucial. Simmer the veal gently to ensure maximum tenderness and flavor development.
- Avoid boiling: Keep the sauce at a gentle simmer to prevent the meat from becoming tough and the sauce from breaking.
- Fresh herbs matter: Use freshly chopped parsley for garnish to add a bright, fresh note to the rich, creamy sauce.
- Serve immediately: Blanquette de Veau is best enjoyed hot, right after preparation, to appreciate its full creamy texture.
- Wine pairing: Consider serving with a crisp white Burgundy or a light Pinot Noir to complement the dish's delicate flavors.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 8g
Protein: 45g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 160mg
