Name: Veal Blanquette
Ingredients: 1 tb Oil; 1 1/2 lb Veal stew meat; cut into 1" cubes; 1 c Flour; seasoned with; 1 tb Bayou Blast - {Emeril's Creole Seasoning}; see * Note; 3/4 c Olive-shaped pieces of turnip; 3/4 c Olive-shaped pieces of carrot; 3/4 c Chopped celery; 1 c Pearl onions; peeled; 1 1/2 qt Veal stock; 1 c Heavy cream; optional; Salt; to taste; Freshly-ground black pepper; to taste; Soft polenta; for serving; ===GARNISH ===; Parmesan cheese; Chopped parsley

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Dutch	Essnce12	4	servings

INGREDIENTS

1	tb	Oil
1 1/2	lb	Veal stew meat; cut into 1" cubes
1	c	Flour; seasoned with
1	tb	Bayou Blast – {Emeril's Creole Seasoning}; see * Note
3/4	c	Olive-shaped pieces of turnip
3/4	c	Olive-shaped pieces of carrot
3/4	c	Chopped celery
1	c	Pearl onions; peeled
1 1/2	qt	Veal stock
1	c	Heavy cream; optional
		Salt; to taste
		Freshly-ground black pepper; to taste
		Soft polenta; for serving
		===GARNISH ===
		Parmesan cheese
		Chopped parsley

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
In a Dutch oven or deep-sided saute pan heat oil. Toss veal in flour
seasoned with Bayou Blast and shake off the excess. Add veal to pan without
crowding, searing pieces on all sides; do this in batches if necessary and
return all meat to pan. Add vegetables to pan and cook 3 minutes. Add
stock, bring to a boil, cover and reduce heat. Simmer stew for 30 minutes.
Add cream, if using, and simmer 10 minutes more. Taste and adjust
seasonings. Serve with polenta. Using a vegetable peeler shave some
Parmesan over and serve, garnished with parsley. This recipe yields 4
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-087 broadcast 11-12-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected]
12-15-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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