Veal Roast Blanquette Recipe

Cook Time: 90 minutes

Ingredients:

• 4 pounds veal shoulder roast
• teaspoon dried thyme
• 4 carrots, halved
• 1 pound small potatoes
• pound small white onions
• pound mushrooms
• 2 tablespoons all-purpose flour
• 1 (10 ounce) package frozen green peas
• 2 egg yolks

Directions:

1. In a large 8-quart Dutch oven, heat the veal shoulder roast over medium-high heat. Brown the roast on all sides.
2. Add thyme and 2 cups of water to the Dutch oven. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes.
3. Add carrots, potatoes, and onions to the pot. Cover again and simmer for another 30 minutes.
4. Stir in the mushrooms, cover, and simmer for an additional 15 minutes, or until the vegetables and veal are tender.
5. Remove the roast and vegetables from the Dutch oven and keep them warm.
6. In a small cup, mix the flour with 2 tablespoons of water until smooth, with no lumps. Gradually add this mixture to the liquid in the Dutch oven, stirring constantly. Cook for a few minutes until the gravy thickens slightly.
7. Stir in the frozen peas and heat through.
8. In a separate small bowl, beat the egg yolks. Add a small amount of hot gravy to the yolks, then slowly pour the egg yolk mixture back into the Dutch oven while whisking continuously. Be careful not to bring the gravy to a boil to avoid curdling the eggs.
9. To serve, place the veal and vegetables on plates and pour some of the gravy over the top. Serve the remaining gravy in a separate gravy boat.

Cook's Note: Traditionally, the veal is kept "white" and not browned. While browning the veal is optional, I prefer to brown it for extra flavor.

Nutrition Facts (per serving):

Nutrient	Amount	% Daily Value
Calories	414
Total Fat	13g	17%
Saturated Fat	5g	25%
Cholesterol	255mg	85%
Sodium	284mg	12%
Total Carbohydrate	23g	8%
Dietary Fiber	4g	16%
Total Sugars	6g
Protein	49g	98%
Vitamin C	22mg	25%
Calcium	91mg	7%
Iron	4mg	19%
Potassium	1184mg	25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amounts are based on available data. Consult with a healthcare provider if following a restrictive diet.

Origin of Veal Roast Blanquette

Veal Roast Blanquette, or "Blanquette de Veau," is a traditional French dish with a rich history. The term "blanquette" comes from the French word "blanc," meaning "white," which reflects the dish's pale appearance due to the use of veal, a light-colored meat. This dish has its roots in French cuisine and is known for its comforting, creamy sauce, often made with stock, egg yolks, and cream. It is believed to have originated in the 17th century, with some of its earliest mentions found in classic French cookbooks from the 1800s.

Regional Variations and Features

Though the dish is a French classic, its preparation varies from region to region. In some areas, especially in Normandy, the recipe is enriched with the addition of white wine, while in other regions, the sauce is thickened with a combination of egg yolks and cream. Traditionally, the veal is simmered gently to ensure tenderness, and the vegetables used often include carrots, onions, and mushrooms. Regional variations may include the use of different herbs such as thyme or bay leaves, and some chefs may add a splash of brandy or wine to deepen the flavor of the sauce.

What Sets Veal Roast Blanquette Apart?

Veal Roast Blanquette is often compared to other braised meat dishes, such as Beef Bourguignon or Coq au Vin, both of which are rich and hearty stews. However, what sets Blanquette apart is its light, creamy sauce made without any red wine or heavy spices. The focus is on the delicate flavors of veal, vegetables, and the velvety sauce, which makes it a more subtle and refined dish than its counterparts. The absence of dark, complex sauces and the use of egg yolks for thickening gives it a uniquely smooth and light texture that distinguishes it from other French braised dishes.

Where Is It Typically Served?

Veal Roast Blanquette is traditionally served in France during family gatherings, holidays, and special occasions. It is a dish that is often prepared for a Sunday family meal or during festive seasons. Outside of France, this dish can be found in high-end French restaurants and bistros, especially those serving traditional French cuisine. In many cases, it is paired with side dishes such as rice, mashed potatoes, or a simple green salad to balance the richness of the sauce. It is also popular in home kitchens, where it can be enjoyed as a comforting meal with loved ones.

Interesting Facts About Veal Roast Blanquette

• Blanquette de Veau is often considered a "comfort food" in France, prized for its simple yet elegant flavor profile.
• The dish was originally created as a way to make use of tender, high-quality veal, which was a prized meat among the French aristocracy.
• In some variations of the dish, mushrooms are used to enhance the earthy flavor of the sauce, adding another layer of depth to the dish.
• Though it is typically made with veal, modern recipes sometimes use other meats like chicken or pork as substitutes, though the classic version remains the most popular.
• Veal Roast Blanquette is one of the first dishes many aspiring chefs learn to make when studying classic French cooking techniques, due to its emphasis on the delicate balance of flavors and textures.

FAQ about Veal Roast Blanquette Recipe

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