Veal blanquette

4 servings

Ingredients

Quantity Ingredient
1.00 tablespoon oil
1½ pounds veal stew meat; cut into 1 cubes
1.00 cup flour; seasoned with
1.00 tablespoon bayou blast - {emeril's creole seas; oning}, see *
¾ cup olive-shaped pieces of turnip
¾ cup olive-shaped pieces of carrot
¾ cup chopped celery
1.00 cup pearl onions; peeled
1½ quart veal stock
1.00 cup heavy cream; optional
1 salt; to taste
1 freshly-ground black pepper; to taste
1 soft polenta; for serving
1 ===garnish ===
1 parmesan cheese
1 chopped parsley

Directions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

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. Serve with polenta. Using a vegetable peeler shave some Parmesan over and serve, garnished with parsley.

This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-087 broadcast 11-12-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

12-15-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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