Veal Blanquette

Recipe Ingredients

1 tablespoon	15ml	Oil
1 1/2 lbs	681g / 24oz	Veal stew meat - cut into 1" cubes
1 cup	62g / 2.2oz	Flour - seasoned with
1 tablespoon	15ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
3/4 cup	177ml	Olive-shaped pieces of turnip
3/4 cup	82g / 2.9oz	Olive-shaped pieces of carrot
3/4 cup	82g / 2.9oz	Chopped celery
1 cup	62g / 2.2oz	Pearl onions, peeled
1 1/2		Veal stock
1 cup	237ml	Heavy cream - optional
		Salt - to taste
		Freshly-ground black pepper - to taste
		Soft polenta - for serving
		Garnish
		Parmesan cheese
		Chopped parsley

Recipe Instructions

* 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.

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

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