Veal Blanquette

Photo: flickr user Nikchick

Ingredients

1 tablespoon Oil

pound Veal stew meat cut into 1" cubes

1 cup Flour seasoned with

1 tablespoon Bayou Blast - (Emeril's Creole Seasoning) see * Note

cup Olive-shaped pieces of turnip

cup Olive-shaped pieces of carrot

cup Chopped celery

1 cup Pearl onions, peeled

quart Veal stock

1 cup Heavy cream optional

Salt to taste

Freshly-ground black pepper to taste

Soft polenta for serving

Parmesan cheese

Chopped parsley

Preparation

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.