Veal Roast Blanquette

SUBMITTED BY: HSTR

"This is a mouth watering tender roast with vegetables and a great gravy that gives a fantastic presentation for a dinner party sure to please the boss, or for a family News Years Eve dinner. It slow cooks once browned, so you can be straightening up the house while it simmers. You can get the boneless shoulder roast and roll it very tightly yourself and tie it several times with butcher string. Sometimes if you explain to the butcher, they will do it for you. Great served with fresh steamed asparagus or green bean spears."

RECIPE RATING:

Read Reviews (5)

Review/Rate This Recipe

PREP TIME	1 Hr
COOK TIME	1 Hr 30 Min
READY IN	2 Hrs 30 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

4 pounds veal shoulder roast
1/4 teaspoon dried thyme
4 carrots, halved
1 pound small potatoes
1/2 pound small white onions
1/2 pound mushrooms
2 tablespoons all-purpose flour
1 (10 ounce) package frozen green peas
2 egg yolks

DIRECTIONS

In an 8 quart Dutch oven over med-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes.
To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm.
In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through.
In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat.

ADVERTISE WITH US

REVIEWS

Reviewed on Jan. 5, 2004 by BETHANN#1

I have tried this recipe twice. Once with pork, and the second time I splirged and used the... MORE

Reviewed on Jan. 5, 2004 by CHIPLINES

Great meal - family loved it. The veal was wonderful. Will make this again - and again. MORE

Reviewed on Oct. 27, 2004 by TRISH22056

excellent recipe!!!! I browned meat in oil and garlic before cooking. Sliced the meat,... MORE

Reviewed on Feb. 1, 2006 by MSROOTZ

Yes on tender, no on pleasing the boss! I even added salt, pepper and brandy. Definitely no... MORE

Reviewed on Sep. 6, 2004 by Kathy

Great recipe, have made it twice now. I recommend salting the water before cooking and adding... MORE

ADVERTISE WITH US

User Name	Password

Remember me? Forgot password?

Top Related Articles

Related Collections

Free Membership

Favorite Products

Veal Roast Blanquette

SERVINGS

INGREDIENTS (Nutrition)

DIRECTIONS

REVIEWS