Blanquette Of Veal Cauliflower

Ingredients

3 lb boneless veal stew meat 1 medium onion, cut in half 2 celery stalks, cut in half 1 medium carrot, cut in half 6 cup low-sodium chicken broth 1/2 tsp salt, or as desired 1/2 tsp whole black peppercorns 1/4 tsp ground nutmeg 1/2 lemon 5 tbsp unsalted butter 5 tbsp all-purpose flour 2 1/2 cup cauliflower florets 3/4 cup sour cream	Advertisements

Preparation
 
COMBINE THE VEAL AND 4 CUPS broth in a 5-quart heavy pot over high
heat on top of the stove. Cover and bring to a boil. Remove any scum
that comes to the top of the pot, then add the remaining 2 cups
broth, the onion, celery, carrot, salt, pepper, nutmeg and lemon.
Reduce heat to low and let simmer for 1 1/4 hours, or until meat is
just tender. Meanwhile, melt the butter in a medium pot over low
heat, and whisk in the flour. Cook, stirring, 2 minutes and remove
from heat. Set aside until the meat is cooked. When the meat is done,
remove it from the liquid, using a slotted spoon. Pick off and
discard any vegetables that cling to the veal. Replace the
butter-flour mixture over medium-low heat on the stove and strain the
cooking liquid into it, whisking vigorously. Discard vegetables in
the strainer. Cook, stirring, until mixture thickens, about 3 to 5
minutes. Add cauliflower and continue to cook an additional 15
minutes. Skim off any residue that rises to the surface. When it s
time to serve dinner, add the veal to the cauliflower and sauce and
heat through. Place sour cream in a mixing bowl, whisk in 1/2 cup of
the hot sauce, then add this to the stew. Do not reheat the sauce
after adding sour cream. Pour the stew into a serving dish and
accompany with rice pilaf or buttered noodles.

 

 
Servings: 6

 

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