Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

February 2018

Dinner Recipes

Seafood Recipes

Fried Herrings and Onion Sauce Stegt Sild Med Logsauce

Fried Herrings and Onion Sauce Stegt Sild Med Logsauce Recipe
8 md Sized herrings 2 Eggs Bread crumbs 4 tb Flour 3 lg Onions, finely chopped Milk Salt to tas...

read more

Blanquette Of Veal and Cauliflower Recipe

Blanquette Of Veal and Cauliflower recipe and other dinner recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Blanquette Of Veal and Cauliflower recipe  PDF


3 lb Boneless veal stew meat
1 md Onion, cut in half
2 Celery stalks cut in half
1 md Carrot cut in half
6 c Low sodium chicken broth
1/2 ts Salt or as desired
1/2 ts Whole black peppercorns
1/4 ts Ground nutmeg
1/2 Lemon
5 tb Unsalted butter
5 tb All purpose flour
2 1/2 c Cauliflower florets
3/4 c Sour cream
COMBINE THE VEAL AND 4 CUPS broth in a 5 quart heavy pot over high heat on top of the stove. Cover and bring to a boil. Remove any scum that comes to the top of the pot, then add the remaining 2 cups broth, the onion, celery, carrot, salt, pepper, nutmeg and lemon. Reduce heat to low and let simmer for 1 1/4 hours, or until meat is just tender. Meanwhile, melt the butter in a medium pot over low heat, and whisk in the flour. Cook, stirring, 2 minutes and remove from heat. Set aside until the meat is cooked. When the meat is done, remove it from the liquid, using a slotted spoon. Pick off and discard any vegetables that cling to the veal. Replace the butter flour mi ture over medium low heat on the stove and strain the cooking liquid into it, whisking vigorously. Discard vegetables in the strainer. Cook, stirring, until mi ture thickens, about 3 to 5 minutes. Add cauliflower and continue to cook an additional 15 minutes. Skim off any residue that rises to the surface. When it's time to serve dinner, add the veal to the cauliflower and sauce and heat through. Place sour cream in a mi ing bowl, whisk in 1/2 cup of the hot sauce, then add this to the stew. Do not reheat the sauce after adding sour cream. Pour the stew into a serving dish and accompany with rice pilaf or buttered noodles.

Blanquette Of Veal and Cauliflower recipe and other dinner recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
643 people have voted
Last Reviewed on 2018-02-22



Thursday, Feb 22 2018 Download & Print Blanquette Of Veal and Cauliflower recipe  PDF   Dinner recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Layered Noodle Bake

New Cooking Recipes

Chex Mix Oyster Crackers
Chex Mix Oyster Crackers Recipe


10 oz Oyster Crackers 1/4 c Water 1/4 c Olive Oil 1 ts Granulated Chicken Bouillon 1 ts Garlic Powder 2 1/4 ts Worcestershire Sauce ...

Cooking Magazines: Chex Mix Recipes » February 2018   Chex Mix recipes RSS   Thumsb up

Dish Of The Day

Cheesecake Carol Orange

Cheesecake Carol Orange Recipe
100 g Flour 50 g Sugar 5 ml Lemon rind 1 1/2 ml Vanilla 1 Egg yolk 50 g Softened butter ...
read more

Category: » Easy Recipes

View more dishes

>