Creamy Vanilla Veal Blanquette with Lemon and Thyme
This refined Veal Blanquette offers a delightful twist on the French classic. Tender veal simmers in a velvety, vanilla-scented sauce, enriched with fresh lemon and thyme. Crisp vegetables and earthy mushrooms provide textural contrast, while a touch of Dijon mustard adds subtle complexity. This elegant yet approachable dish balances rich flavors with bright notes, perfect for a special dinner that’s surprisingly simple to prepare.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
- Small bowl
- Whisk
- Microplane or fine grater
Ingredients
Meat
- 2.2 lbs Veal stew meat cut into 1.5-inch cubes [1 kg]
Produce
- 2 Carrots medium, peeled and sliced diagonally into 1/4-inch pieces (about 1 cup [150g])
- 1 Leek large, white and light green parts only, sliced into 1/4-inch rounds (about 1 cup [100g])
- 1 Shallot medium, finely minced (about 1/4 cup [40g])
- 8 oz Button mushrooms cleaned and quartered [250g]
- 2 cloves Garlic minced
- 1 Lemon zested and juiced
- 4 sprigs Fresh thyme
- 1 Bay leaf
Dairy
- 1 cup Heavy cream [250 ml]
Baking & Spices
- 1/4 cup All-purpose flour [30g]
- 1 Vanilla bean
- Salt to taste
- Freshly ground black pepper to taste
Oils & Vinegars
- 2 tablespoons Neutral vegetable oil [30 ml]
Condiments
- 1 tablespoon Dijon mustard [15 ml]
For Serving
- 1/4 cup Fresh parsley chopped
- Fresh pasta or steamed rice optional
Instructions
Prepare the Ingredients
- Pat veal cubes dry with paper towels. Season with salt and pepper.
- Prepare vegetables: slice carrots and leek; quarter mushrooms; mince shallot and garlic.
- Zest and juice the lemon. Split vanilla bean and scrape out seeds.
Cook the Veal
- Heat oil in a large Dutch oven over medium-high heat.
- Working in batches, brown veal cubes on all sides, about 2-3 minutes per batch. Remove and set aside.
Build the Flavor Base
- Reduce heat to medium. Add shallots and garlic, cook until fragrant, about 1 minute.
- Add carrots and leek, cook for 2-3 minutes, stirring occasionally.
- Sprinkle flour over vegetables, stir to coat evenly and cook for 1 minute.
Prepare the Stew
- Gradually add 4 cups (1 liter) of water, stirring constantly to prevent lumps.
- Return veal to the pot. Add vanilla seeds and pod, thyme sprigs, and bay leaf.
- Bring to a boil, then reduce heat to low. Cover and simmer for 40-45 minutes, or until veal is tender.
Finish the Dish
- Remove veal from pot and set aside.
- Add mushrooms to the pot, increase heat to medium. Cook for 5 minutes.
- In a small bowl, whisk together cream, Dijon mustard, and 1/2 cup of the hot cooking liquid.
- Slowly stir this mixture back into the pot. Simmer for 2-3 minutes until sauce thickens slightly.
- Return veal to the pot. Add lemon zest and 1 tablespoon lemon juice. Heat through for 2-3 minutes.
- Remove vanilla pod, thyme sprigs, and bay leaf.
- Taste and adjust seasoning with salt, pepper, and additional lemon juice if needed.
- Let rest off heat for 5 minutes.
Serve
- Stir in chopped parsley just before serving.
- Serve hot with fresh pasta or over steamed rice if desired.
Notes
This recipe balances rich flavors with bright notes. The vanilla and lemon add unique depth to the classic veal blanquette. Adjust seasoning at the end for optimal flavor. The resting period allows flavors to meld and the sauce to set.
Notes:
- Lighter Alternatives: Substitute the heavy cream with a lighter cream or half-and-half for a lower-calorie option. For a dairy-free version, use coconut milk or almond milk.
- Ingredient Substitutions: Replace the veal with chicken thighs for a more affordable alternative. White wine can be added during the cooking process (around 1/2 cup) to deepen the flavor. You can also swap Dijon mustard with whole grain mustard for extra texture.
- Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it rests.
- Reheating Tips: Gently reheat on the stove over low heat, adding a splash of water or broth to thin the sauce if needed.
Quick Tips:
- Thicken the Sauce: If the sauce is too thin, whisk in a slurry made from 1 tablespoon of flour or cornstarch mixed with 2 tablespoons of water. Let it simmer until the sauce thickens.
- Improving Texture: Brown the veal in batches to avoid overcrowding the pot, which ensures that the meat gets a nice crust for extra flavor.
- Crispier Vegetables: Cook the mushrooms separately before adding them back to the dish to prevent them from becoming too soft.
Side Dish Suggestions:
- Vegetables: Serve with steamed asparagus, roasted Brussels sprouts, or glazed carrots for a fresh, crunchy balance.
- Salads: A light side salad with arugula, lemon vinaigrette, and shaved Parmesan complements the richness of the dish.
- Pasta/Rice: Fresh egg noodles or a simple buttered basmati rice provide a mild backdrop to soak up the sauce.
Nutritional Benefits:
- Protein: Veal is a great source of lean protein, which supports muscle growth and repair.
- Vitamins: The carrots and leeks in the recipe are rich in vitamin A, C, and K, essential for immune health and vision.
- Healthy Fats: The dish contains cream, which offers calcium and healthy fats, though it can be lightened if needed.
Serving Suggestions:
- Portion Sizes: Serve about 6 oz (170 g) of veal per person, which pairs well with about 1/2 cup of rice or pasta.
- Presentation Tips: Garnish the plate with a sprig of fresh thyme and a lemon wedge to brighten up the dish visually and aromatically.
- Beverages: Pair with a crisp white wine like a Sauvignon Blanc or a dry Chardonnay to balance the creamy sauce.
Meal Prep Tips:
- Prepare in Advance: The veal can be browned and the vegetables chopped a day ahead. Store them in airtight containers until ready to use.
- Make the Sauce Ahead: The sauce can be prepared the day before and reheated gently, just before serving.
- Storage for Meal Prep: Separate the sauce and veal when storing to avoid the meat becoming too soft.
Customization Ideas:
- Vegetarian Option: Replace the veal with large chunks of roasted vegetables like cauliflower, potatoes, and parsnips for a hearty vegetarian version.
- Gluten-Free: Use a gluten-free flour blend to thicken the sauce or cornstarch instead of regular flour.
- Dairy-Free: Swap the cream for coconut cream and use a dairy-free butter alternative to make this dish suitable for those avoiding dairy.
- Optional Add-ins: Add a handful of peas or roasted cherry tomatoes at the end for extra color and freshness.
