Blanquette of veal

Name: Blanquette of veal
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 liter veal stock (see goes well with for recipe); 250 milliliters white wine; 2 mediums leeks, trimmed and chopped; 3 sticks celery, chopped; 3 carrots, chopped; 2 shallots, chopped; 1 head whole head garlic, halved; 2 sprigs rosemary; 1 kg boneless shoulder or back rib of veal; 300 grams button mushroom, trimmed and halved if large; 3 egg yolks; 284 milliliters pot double cream; 1 Tbsp horseradish sauce or wholegrain mustard; 25 grams butter, plus a little knob extra for the pasta; 1 large bunch flatleaf parsley, stalks trimmed, leaves roughly chopped; 1 grated zest and juice lemon; 300 grams fresh tagliatelle

You can never have too many main course recipes, so give Blanquette of veal a try. This recipe serves 6. This recipe covers 45% of your daily requirements of vitamins and minerals. One portion of this dish contains about 48g of protein, 38g of fat, and a total of 773 calories. Head to the store and pick up carrots, tagliatelle, rosemary, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. If you like this recipe, take a look at these similar recipes: Veal Blanquette, Blanquette de Veau, and Veal Marsala.

Instructions

Pour the stock and wine into a large saucepan, then add all the vegetables except the mushrooms.

Ingredients you will need

Vegetable

Mushrooms

Stock

Wine

Equipment you will use

Sauce Pan

Add the garlic and rosemary and bring to the boil, then simmer, uncovered, for 10 mins.

Ingredients you will need

Rosemary

Garlic

Trim veal of any excess fat and cut into large bite-size cubes.

Ingredients you will need

Veal

Add to pan with the mushrooms. Return to a simmer, season well, then cook for 20 mins until meat is just tender; allow longer if its not. The stew can be cooled and chilled or frozen at this stage.

Ingredients you will need

Mushrooms

Meat

Stew

Equipment you will use

Frying Pan

When ready to serve, beat together the yolks and cream. Return the stew to a simmer, stir in the horseradish or mustard, briskly mix in yolks and cream, then stir until it starts to thicken slightly. Take care not to overheat or the mixture will curdle. Stir in the butter, remove pan from the heat, then mix in the parsley, lemon zest and juice. Check the seasoning again.

Ingredients you will need

Horseradish

Lemon Zest

Seasoning

Mustard

Parsley

Butter

Cream

Juice

Egg Yolk

Stew

Equipment you will use

Frying Pan

Meanwhile, boil tagliatelle according to pack instructions about 3 mins for fresh pasta, up to 10 mins for dried.

Ingredients you will need

Fresh Pasta

Tagliatelle

Drain and toss with a little butter. Make into a barrel of pasta (see above right) or simply divide between six warmed plates. Spoon the Blanquette of veal on top and serve.

Ingredients you will need

Butter

Pasta

Veal

Make a 'barrel' of tagliatelle Gordon's way: Pick up a few strands of pasta, digging a carving fork into the pot 3-4 times. Lift up the pasta so the strands hang free and press against the side of the pan. Then, holding with your (clean) fingers, start to twist the pasta into a barrel shape, pushing back against the pan side once or twice to neaten. When all the strands are wound, up-end the fork intothe centre of a plate and gently push the pasta off.

Ingredients you will need

Tagliatelle

Pasta

Equipment you will use

Carving Fork