| 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 - jpmd44a@prodigy.com
12-15-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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