Veal Blanquette
By: Anonymous
Published: Sunday, February 14, 2010 - 6:57am

Ingredients




1 tablespoon Oil
pound Veal stew meat cut into 1" cubes
1 cup Flour seasoned with
1 tablespoon Bayou Blast - (Emeril's Creole Seasoning) see * Note
cup Olive-shaped pieces of turnip
cup Olive-shaped pieces of carrot
cup Chopped celery
1 cup Pearl onions, peeled
quart Veal stock
1 cup Heavy cream optional
Salt to taste
Freshly-ground black pepper to taste
Soft polenta for serving
Parmesan cheese
Chopped parsley

Preparation

1 In a Dutch oven or deep-sided saute pan heat oil. Toss veal in flour seasoned with Bayou Blast and shake off the excess. Add veal to pan without crowding, searing pieces on all sides; do this in batches if necessary and return all meat to pan. Add vegetables to pan and cook 3 minutes. Add stock, bring to a boil, cover and reduce heat. Simmer stew for 30 minutes. Add cream, if using, and simmer 10 minutes more. Taste and adjust seasonings. 2 Serve with polenta. Using a vegetable peeler shave some Parmesan over and serve, garnished with parsley. 3 This recipe yields 4 servings.