Low Carb Blanquet de Veau à l'ancienne. 6 net Carbs

This classic French white veal stew is a crowd pleaser and a excellent dish for a special occasion . Its a labor of love and will challenge your culinary skills but will bring you the satisfaction of accomplishment. The video will help you with your preparation.

Low Carb Blanquette de veau à l'ancienne

Ingredients.

3- Pounds of veal shoulder cut into 1 ½ cubes

3- Carrots peeled and quartered

2- Cloves of garlic crushed and peeled

2- Celery sticks divided in half

2- 3 Sprigs of thyme

1- Onion Pique ( small whole onion peeled and studded with 3 cloves ).

1- leek white part only split and washed

1- Bay leaf

8- Parsley stems

3-Tablespoons minced parsley

2-3 Egg yolks

6- Tbsp Butter

8- Oz white mushrooms( cleaned and quartered )

2- Cups pearl onions

1- Quart chicken or veal stock .

1- Cup heavy cream

1- Pinch of nutmeg

½ Cup white wine

1- Lemon

Salt and white pepper to taste

Preparation

Assemble the bouquet garni by wrapping the bay leaf , parsley stems and thyme sprigs with the carrots , celery and leeks , tie with a string and set aside .

Place veal in a 6-8 quart put and cover completely with cold water .

Place over high heat and bring to a boil , reduce to a simmer and skim any white greyish scum that comes to the surface , till it mostly subsides . Remove veal and pour out water , wipe pot out with a clean rag and return veal to pot.

Place bouquet in pot with veal pushing down to bottom of the pot , sprinkle with a little salt and pepper then add onion pique , garlic , wine and cover completely with the veal / chicken stock or water .

Place over high heat , bring to a boil , reduce to a simmer and cook till veal is tender and can be crushed between two fingers , about 45 minutes . Start checking after 30 minutes.

Meanwhile over medium heat melt 2 tbsp. of butter and lightly sauté mushrooms lightly season with salt and white pepper and a sprinkle of lemon juice and or a splash of white wine. Cook till lightly tender trying not to brown the mushrooms as this dish is Blanquette or a white dish. Reduce any remaining pan juices and pour over reserved mushrooms.

Prepare the pearl onions. You may use frozen or non-frozen onions the procedure will be the same. Over medium heat melt 2 tablespoons of butter add onions, a splash of white wine, a few drops of lemon juice, lightly season and gently cook till tender and easily pierced with a knife. Once done set aside, reduce any cooking liquid to a syrup and pour over reserved onions.

Note, if using un frozen pearl onions here is how to peel them:

Trim the root ends of the onions. Blanch the onions in boiling water for about 30 seconds and then transfer them to a bowl of ice water to stop the cooking. Pinch each onion at its stem end, and it should just slip out of its skin. If not, use a paring knife to remove the skin.

Once the veal is cooked remove the bouquet garni and reserve the carrots, remove onion pique and discard. Then remove veal and set aside.

Return pot with braising liquid to stove top over high heat bring to a boil.

Note for a more refined sauce pour liquid through a sieve prior to reducing to remove any small particulates.

Once boiling add cream and a pinch of nutmeg and continue to reduce, adjusting heat to prevent a boil over. In the meantime place 2 or 3 egg yolks in a bowl and whip till broken up, have a ladle ready. Again egg yolks not whole eggs.

When the sauce reduces enough to Nappe a wooden spoon, remove from heat.

Nappe (definition) Nappe consistency is a French culinary term. It is a term that refers to the consistency of a sauce. Nappe consistency is achieved when the sauce reaches a thickness that allows it to coat the food evenly. It should not be too thick or too thin. How do you know then your sauce has reached the right consistency? Take a spoon, immerse it in the sauce and turn it over with the back of the spoon facing you. Run your index finger down the spoon (see image above). If you end up with a clean line down the middle, your sauce is ready. Some examples of sauces that nappe consistency applies to are: hollandaise, béarnaise and béchamel. Nappe consistency basically ensures that your sauce will have a velvety smooth texture, without any lumps.

Take a ladle of the hot sauce and pour it over the egg yolks while stirring, once incorporated add another, this is called tempering the eggs so they don’t scramble when added into the sauce.

Once the yolks are tempered pour them into the remaining sauce all the while stirring, the sauce should double in thickness as the residual heat cooks the eggs. If the sauce is too thick just add a little water to thin it down on table spoon at the time as from here forward the sauce cannot be brought to a boil.

Now strain the sauce into a pot that you want to serve from and be heated over stove top.

Add in the veal, mushrooms, onions and the carrot (optional) over low heat re heat whole dish to service temp, correct final seasoning and stir in parsley and 3 tbsp. of butter.

Now serve right away over a bowl of warm seasoned riced cauliflower. https://www.cheftylermacon.com/post/low-carb---keto-riced-cauliflower

Now reach around and pat yourself on the back, you have made one of the iconic dishes in French Cuisine!

Nutrition Facts Servings 10.0 Amount Per Serving calories 396 % Daily Value * Total Fat 23 g 35 % Saturated Fat 12 g 58 % Monounsaturated Fat 7 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 228 mg 76 % Sodium 657 mg 27 % Potassium 622 mg 18 % Total Carbohydrate 7 g 2 % Dietary Fiber 1 g 2 % Sugars 2 g Protein 37 g 73 % Vitamin A 77 % Vitamin C 5 % Calcium 5 % Iron 9 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.