Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Blanquette de veau avec un riz printanier et oignon glacé àblanc

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.

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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)

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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.