Blanquette of veal and cauliflower
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Blanquette of veal and cauliflower
  Veal    Cauliflower  
Last updated 6/12/2012 1:09:12 AM. Recipe ID 36041. Report a problem with this recipe.
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      Title: Blanquette of veal and cauliflower
 Categories: Meats, Main dish
      Yield: 6 Servings
      3 lb Boneless veal stew meat
      1 md Onion, cut in half
      2    Celery stalks; cut in half
      1 md Carrot; cut in half
      6 c  Low-sodium chicken broth
    1/2 ts Salt; or as desired
    1/2 ts Whole black peppercorns
    1/4 ts Ground nutmeg
    1/2    Lemon
      5 tb Unsalted butter
      5 tb All-purpose flour
  2 1/2 c  Cauliflower florets
    3/4 c  Sour cream
  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.

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Recipe ID 36041 (Apr 03, 2005)

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