This delicious veal stew is a gluten and dairy free version of yet another French traditional recipe: Veal Blanquette.
Before finding out that I am allergic to gluten and cow dairy, veal blanquette was my absolute favorite meal. So it was unthinkable for me not to be able to eat it anymore. That’s why my mother, who is an incredible cook (but who thinks that she’s not...) came up with this revised version of the traditional recipe to make sure that I won’t feel left out on family lunches. Hope you will enjoy this recipe as much as I do!
INGREDIENTS FOR THIS VEAL STEW
- veal shoulder
- bouquet garni (about 2 sprigs/stems of rosemary, 2 sprigs/stems of thyme and 4 to 5 bay leaves)
- garlic cloves
- oil of your choice
- starch of your choice (arrowroot or tapioca starch for AIP, paleo and whole30. Corn starch or potato starch, if not on one of these diets)
- Pinch of salt
HOW TO MAKE THIS VEAL STEW
HOW TO COOK THE VEAL
- Peel the onion, garlic cloves and carrots.
- Pour the water in a large Dutch oven (or equivalent), add a pinch of salt, the bouquet garni, onion, carrots and turkey leg.
- Bring to a boil and let it cook on medium heat for about 40 minutes or until the meat is tender.
HOW TO PREPARE THE SAUCE
- Once the meat is cooked you can prepare the blanquette sauce. To do so: take two cups of the broth (the liquid in which you just cooked your meat). Then put the starch in a saucepan with the oil. Turn on the stove to medium high heat and start whisking with a manual whip while adding the blanquette broth slowly while still whisking.
- Keep adding the rest of the 2 cups of blanquette broth slowly while still whisking.
- Let the mixture cook until it thickens, whisking regularly.
- Drain the meat and carrots (you can set aside the rest of the broth to use for something else) put them in a large bowl and add the sauce on top of it. And voilà! Bon appétit !