Title: BLANQUETTE OF VEAL & 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.
