Veal Roast Blanquette

Veal Roast Blanquette

8
HSTR 0

"This is a mouthwatering tender roast with vegetables and a great gravy that gives a fantastic presentation for a dinner party, or for a family New Year's 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."

Ingredients 2 h 30 m {{adjustedServings}} servings 414 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 48.9 g
  • 98%
  • Cholesterol:
  • 255 mg
  • 85%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. In an 8 quart Dutch oven over medium-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.
  2. 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.
  3. 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.
  4. 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.
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Footnotes

  • Cook's Note:
  • Traditionally, the veal is kept "white"-not browned. I prefer browning it, but you may skip this step.
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Reviews 8

  1. 8 Ratings

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BETHANN#1
1/5/2004

I have tried this recipe twice. Once with pork, and the second time I splirged and used the veal. I want to try it next with regular beef. It is a great recipe! the meat was so tender! My husband went nuts over this. He was putting the gravy in his plate and using bread to dip in it. I served it using the veal to some friends of ours with a nice salad and inexpensive wine, they told me that was one of the best dinners they have had and asked for this recipe. Try this recipe -- you will love it!

TRISH22056
10/27/2004

excellent recipe!!!! I browned meat in oil and garlic before cooking. Sliced the meat, poured gravy on it and kept warm in the oven waiting for my family (30 minutes) which made the meat even more tender.

CHIPLINES
1/5/2004

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