Blanquette Of Veal and Cauliflower
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 blac...
Ingredients
- 3lbboneless veal stew meat
- 1medium onion, cut in half
- 2celery stalks; cut in half
- 1medium carrot; cut in half
- 6cup low-sodium chicken broth
- 1/2tsp salt; or as desired
- 1/2tsp whole black peppercorns
- 1/4tsp ground nutmeg
Directions
- 1
3 lb Boneless veal stew meat 1 md Onion, cut in half 2 Celery stalks
- 2
cut in half 1 md Carrot
- 3
cut in half 6 c Low-sodium chicken broth 1/2 ts Salt
- 4
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
- 5
Cover and bring to a boil
- 6
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 l
- 7
Reduce heat to low and let simmer for 1 1/4 hours, or until meat is just tender
- 8
Meanwhile, melt the butter in a medium pot over low heat, and whisk in the flour