Veal Roast Blanquette
Serves: 6
Camila Dooley
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
55
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1810 g
Veal (shoulder roast)1 tsp
Dried Thyme450 g
Potatoes (small)450 g
White Onion (small)450 g
Mushroom2 tbsps
All-Purpose FlourDirections:
1
In an 8 quart Dutch oven over medium-high heat, brown roast on all sides
2
Add thyme and 2 cups of water
3
Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes
4
To the pot, add carrots, potatoes and onions
5
Cover, and simmer 30 minutes
6
Toss in mushrooms
7
Cover, and simmer 15 minutes, or until vegetables and veal are tender
8
Remove roast and vegetables, and keep warm
9
In a cup, stir flour and 2 tablespoons water until blended with no lumps
10
Gradually stir into liquid in Dutch oven
11
Cook, stirring constantly, until gravy is slightly thickened
12
Stir in peas, and heat through
13
In a small bowl, beat egg yolks
14
Stir in a small amount of hot gravy
15
Slowly pour egg yolk mixture back into gravy, whisking until thickened
16
DO NOT BOIL! To serve, pour some gravy over the veal and vegetables
17
Serve remaining gravy in a gravy boat