Blanquette de veau
5
Points®
Total time: 5 hr 18 min • Prep: 18 min • Cook: 5 hr • Serves: 4 • Difficulty: Easy
Blanquette, from the French word blanc, is a creamy stew made from white meat, like the veal here, or seafood simmered in a pale sauce. This sauce is made from a reduction of white wine, chicken broth, lemon juice, and the rendered meat juices from the veal, thickened with a bit of flour to give the sauce its buttery texture. Mushrooms, onions, peas, and parsley provide complementary flavor to mild veal and a colorful contrast in this light slow-cooker stew. Pork shoulder is an economical and flavorful substitute for the veal shoulder.
Ingredients
Uncooked trimmed veal shoulder
1 pound(s)
Cremini mushroom(s)
0.5 pound(s)
Frozen whole onion(s)
4 oz
Reduced-sodium chicken broth
0.75 cup(s)
White wine
0.5 cup(s)
Fresh lemon juice
3 Tbsp
Dried thyme
0.5 tsp
Table salt
0.5 tsp
Bay leaf
1 leaf/leaves
All-purpose flour
3 Tbsp
Water
3 Tbsp
Frozen green peas
1 cup(s)
Fresh parsley
1 Tbsp
Instructions
1
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.
2
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.
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