Blanquette de Veau with Rice Pilaf and Green Beans

Name: Blanquette de Veau with Rice Pilaf and Green Beans
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4
Cuisine: french
Ingredients: 1 kg veal shoulder or chuck, cut into 4 cm pieces; 1 pcs carrot, peeled and sliced into rounds; 1 pcs yellow onion, peeled and halved; 2 pcs whole cloves (studded into the onion); 1 pcs leek, white and light green parts only, well washed and chopped; 2 pcs celery stalks, chopped; 2 clove garlic cloves, crushed; 1 pcs bouquet garni (2 bay leaves, 4 sprigs fresh thyme, 4 parsley stems tied together); 1 tsp salt; 10 pcs white peppercorns; 250 g button mushrooms (preferably small), quartered or halved; 150 g shallots or pearl onions, peeled; 25 g butter; 40 g butter; 40 g all-purpose flour; 1.5 dl heavy cream; 2 pcs egg yolks; 1 tbsp freshly squeezed lemon juice; 1 pinch freshly ground white pepper; 2 tbsp flat-leaf parsley, finely chopped; 3 dl basmati or jasmine rice, rinsed; 1 pcs small shallot, finely chopped; 20 g butter; 6 dl chicken stock or strained veal broth from the stew; 1/2 tsp salt; 300 g haricots verts, trimmed; 15 g butter; 1/2 tsp flaky sea salt

By Culiora

Blanquette de veau med pilaffris och gröna bönor served on a plate, photographed in natural light

A classic French veal stew featuring tender veal gently simmered in an aromatic broth and brought together with a velvety velouté enriched with cream and lemon. The dish is traditionally served with buttery rice pilaf and crisp, freshly tossed haricots verts.

Servings: 4
Prep time: 30 min
Cook time: 90 min
Total time: 120 min

Ingredients

1 kg veal shoulder or chuck, cut into 4 cm pieces
1 pcs carrot, peeled and sliced into rounds
1 pcs yellow onion, peeled and halved
2 pcs whole cloves (studded into the onion)
1 pcs leek, white and light green parts only, well washed and chopped
2 pcs celery stalks, chopped
2 clove garlic cloves, crushed
1 pcs bouquet garni (2 bay leaves, 4 sprigs fresh thyme, 4 parsley stems tied together)
1 tsp salt
10 pcs white peppercorns
250 g button mushrooms (preferably small), quartered or halved
150 g shallots or pearl onions, peeled
25 g butter
40 g butter
40 g all-purpose flour
1.5 dl heavy cream
2 pcs egg yolks
1 tbsp freshly squeezed lemon juice
1 pinch freshly ground white pepper
2 tbsp flat-leaf parsley, finely chopped
3 dl basmati or jasmine rice, rinsed
1 pcs small shallot, finely chopped
20 g butter
6 dl chicken stock or strained veal broth from the stew
1/2 tsp salt
300 g haricots verts, trimmed
15 g butter
1/2 tsp flaky sea salt

Instructions

Place the veal in a large pot and cover completely with cold water. Bring to a boil over medium-high heat and let boil vigorously for 2 minutes so impurities rise to the surface. Drain the meat in a colander, rinse thoroughly under cold running water, and wash out the pot.
Return the meat to the pot. Cover with about 1.2 liters of fresh water, enough to submerge the meat by a couple of centimeters. Add the carrot, clove-studded onion, leek, celery, crushed garlic cloves, bouquet garni, salt, and white peppercorns. Bring to a boil, skim the surface, and simmer covered over low heat for about 1 hour and 15 minutes, until the meat is completely tender.
Meanwhile, melt 25 g of butter in a skillet. Add the shallots/pearl onions and mushrooms along with 2 tbsp of water. Simmer gently over medium-low heat, covered, for 8–10 minutes without letting them color. Remove the lid and let the liquid evaporate. Set aside.
Make the rice pilaf: Melt 20 g of butter in a saucepan over medium heat. Sauté the finely chopped shallot for 2 minutes until soft without browning. Stir in the rinsed rice and toast, stirring constantly, for 1 minute until the grains are translucent and glossy. Pour in 6 dl of stock and the salt. Bring to a boil, cover, reduce to the lowest heat, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes. Fluff with a fork.
Once the veal is tender, remove the meat pieces and transfer them to a clean bowl; cover with foil. Strain the broth through a fine-mesh sieve into a bowl; discard the cooked vegetables and aromatics. Measure out 6 dl of the hot broth for the sauce.
Make the sauce: Melt 40 g of butter in a clean saucepan over medium heat. Whisk in the flour and cook to a blond roux (1 minute, do not let it brown). Gradually ladle in the 6 dl of hot veal broth while whisking vigorously to prevent lumps. Simmer over low heat for about 7–8 minutes until the sauce has thickened and the flour flavor has cooked out.
In a bowl, whisk together the egg yolks and heavy cream. Remove the saucepan of sauce from the heat. Stir a ladleful of the hot sauce into the egg-and-cream mixture to temper it, then whisk the entire mixture back into the saucepan. Warm gently over low heat, stirring constantly, until the sauce thickens and turns glossy (it must never boil, around 82 °C). Season to taste with lemon juice, freshly ground white pepper, and a little more salt if needed.
Cook the haricots verts in lightly salted boiling water for 3–4 minutes until crisp-tender (al dente). Drain well and immediately toss with 15 g of butter and flaky sea salt.
Fold the veal, mushrooms, and braised onions into the warm sauce until everything is heated through. Transfer the stew to a serving dish, sprinkle with finely chopped parsley, and serve immediately alongside the warm rice pilaf and freshly tossed haricots verts.