adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Veal Roast Blanquette
0 Likes
Prep Time:
60 minutes
Cook Time:
90 minutes
Total Time:
150 minutes
Delicious slow-cooked roast with savory vegetables and rich gravy, perfect for hands-off cooking while you multitask at home.
Ingredients:
  • 4 pounds veal shoulder roast
  • 0.25 teaspoon dried thyme
  • 4 carrots, halved
  • 1 pound small potatoes
  • 0.5 pound small white onions
  • 0.5 pound mushrooms
  • 2 tablespoons all-purpose flour
  • 1 (10 ounce) package frozen green peas
Instructions:
  • In a large Dutch oven over medium-high heat, sear the roast until golden brown all over. Add thyme and 2 cups of water. Bring to a boil, then lower the heat, cover, and simmer for 30 minutes.
  • Add carrots, potatoes, and onions to the pot, cover, and simmer for 30 minutes. Then add mushrooms, cover, and simmer for an additional 15 minutes or until the vegetables and veal are tender. Remove the roast and vegetables from the pot and keep warm.
  • Combine flour and 2 tablespoons of water in a cup, stirring until smooth. Slowly incorporate into the liquid in the Dutch oven. Cook, stirring continuously, until the gravy slightly thickens. Add peas and heat until warmed through.
  • In a small bowl, whisk together egg yolks and a splash of hot gravy. Gradually mix the egg yolk mixture back into the gravy, stirring until thickened. Be careful not to boil. Drizzle the gravy over the veal and vegetables when serving, with the extra gravy in a gravy boat on the side.

Similar Recipes