Veal Stew with Fennel, Tarragon, and Cream (Blanquette de Veau)

Name: Veal Stew with Fennel, Tarragon, and Cream (Blanquette de Veau)
Yield: Serves 6
Cuisine: Europe, French
Ingredients: 2 pounds, boneless veal shoulder roast, trimmed and cut into 1-inch pieces; 3 tablespoons, unsalted butter; 4 , large shallots, minced; , Salt; 2 , medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 2 tablespoons, unbleached all-purpose flour; 3/4 cup, dry white wine, or dry vermouth; 1 1/2 cups, low-sodium chicken broth; 2 , bay leaves; 1 large head, fennel, fronds and stems discarded, root end trimmed, halved, cored, and cut into 1/4-inch-thick strips; 3 , medium carrots, peeled and sliced 1/4 inch thick; 1 cup, frozen peas; 1/2 cup, heavy cream; 1 tablespoon, fresh parsley leaves, minced; 2 teaspoons, fresh tarragon leaves, minced; 2 teaspoons, lemon juice, from 1 lemon; , Ground black pepper

3 comments

Snowy white blanquette de veau is an elegant veal stew that is a welcome change of pace from beef.

SERVES6

WHY THIS RECIPE WORKS

The first challenge in developing our French blanquette de veau recipe was to remove the gray “scum” that would otherwise mar the pristine, white-colored stew. Blanching the veal for a few minutes in simmering water yielded a pure white sau...

This is a members' feature.