08 May 2008

Secret Ingredient: Lemon - Part 2

After the velvety asparagus soup I made a very French dish called Blanquette de Veau, it's a veal stew with a lemon twist.
This is my Mom's recipe who has it from her own Mother.

Blanquette de Veau
For 6
2 to 2.5 pounds veal stew (it will depend on the crowd you entertain, whether they are big eaters or not...)
2 TBSP all purpose unbleached flour
3 sliced carrots
1 bunch of fresh Parsley
Salt, pepper
2 TBSP sour cream
Juice of 1/2 a lemon

Soak the veal pieces in cold water for 30 mn.
When ready drain the water, dry the meat with paper towel and place it in a hot pan with a bit of oil, do not brown the meat.
When all the meat has taken a white color sprinkle 2 TBSP of flour over it, stir and add a bit of water.
Then pour over the sliced carrots, half of the parsley thinly cut, salt and pepper then add more water, enough to cover the meat and stir.
Close your pot (I use a cast iron pot) and let it simmer on low heat for 1 h to 1.5 hour, stirring occasionally.
When you are ready to serve add at the last minute 2 TBSP of sour cream and the juice of half a lemon and stir.
Serve hot with white rice or as I did with fingerling potatoes.

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