Blanquette de Veau with Spring Rice and Glazed Onions

Name: Blanquette de Veau with Spring Rice and Glazed Onions
Ingredients: 2 1/2 cups rice (about 500 grams); 2 1/4 lbs veal stew meat (about 1 kg, from a less tender cut); 3 tablespoons butter (about 40 grams); 1 1/3 cups carrots, diced (about 200 grams); 1/3 cup green peas (about 50 grams); 1/3 cup turnip, diced (about 50 grams); 2 cups onions (about 300 grams); Salt; White pepper; Nutmeg; Bouquet garni (a bundle of herbs)

Ali Ben Amor @cook_12519375

This is a classic old recipe that I decided to revisit.

Ali Ben Amor @cook_12519375

This is a classic old recipe that I decided to revisit.

Saved

Ingredients

2 1/2 cupsrice (about 500 grams)
2 1/4 lbsveal stew meat (about 1 kg, from a less tender cut)
3 tablespoonsbutter (about 40 grams)
1 1/3 cupscarrots, diced (about 200 grams)
1/3 cupgreen peas (about 50 grams)
1/3 cupturnip, diced (about 50 grams)
2 cupsonions (about 300 grams)
Salt
White pepper
Nutmeg
Bouquet garni (a bundle of herbs)

Saved

Steps

1

Prepare the veal stock.
2

Sauté the onions with butter in a large pot.
3

Toast the rice until slightly translucent.
4

Add the veal stock to the rice.
5

Season with salt and white pepper.
6

Let simmer on low heat, covered.
7

Make a velouté sauce using a white roux and veal stock, then add the pieces of veal and bring to a boil.
8

Thicken with heavy cream.
9

Remove the pieces of veal from the sauce.
10

Plate the dish.
11

Spoon the veal velouté sauce over the top.