Blanquette de Veau
- Total Time
Blanquette, from the French word blanc, is a creamy “white” stew.
uncooked trimmed veal shoulder1 pound(s), boneless, cut into 1 1⁄2-inch chunks
Cremini mushrooms½ pound(s), fresh, quartered
frozen whole onion(s)4 oz, small, about 1 cup
reduced-sodium chicken broth¾ cup(s)
white wine½ cup(s)
fresh lemon juice3 Tbsp
dried thyme½ tsp
table salt½ tsp
bay leaf1 leaf/leaves
all-purpose flour3 Tbsp
water3 Tbsp, cold
frozen green peas1 cup(s)
fresh parsley1 Tbsp, fresh, chopped
- Place the veal, mushrooms, and onions in a slow cooker. Stir in the broth, wine, lemon juice, thyme, salt, and bay leaf. Cover and cook until the veal and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.
- About 30 minutes before the cooking time is up, combine the flour and water in a small bowl until smooth; stir in about 1⁄4 cup of the hot liquid from the slow cooker until blended. Stir the flour mixture and peas into the slow cooker. Cover and cook on high, until mixture simmers and thickens, about 25 minutes. Discard the bay leaf. Stir in the chopped parsley just before serving. Yields 1 1/4 cups per serving.