Blanquette De Veau aux Chicons

Name: Blanquette De Veau aux Chicons
Yield: Serves 4
Ingredients: 3 pounds (1.4 kg) boneless veal shank, cheeks, or shoulder, cubed; 2 cups (500 ml) dry white wine; 2 cups (500 ml) chicken stock; 1 leek, white part only; 1 carrot, peeled; 1 small onion, stuck with 1 whole clove; 1 celery stalk; 1 sprig thyme; 1 bay leaf; 1 clove garlic; 1 teaspoon salt; 2 cups (500 ml) whipping cream (35 percent butterfat); 2 tablespoons Dijon mustard; 2 heads Belgian endive, cored, halved lengthwise, and cubed; 1/2 celery root, peeled and cut into 1-inch (2.5-cm) cubes; 1 tablespoon chopped fresh tarragon

January 24, 2012

This is the one stew you can get away with in the summer, yet crave in the winter. Veal chunks from the hind shank is the best meat for this; cheeks or shoulder is another option. All but the rear leg muscle will work. Of course, mashed potatoes or a marrow pilaf (rice baked with bone marrow instead of butter) is the perfect buddy. As a finishing touch, we like to pimp our blanquette de veau with truffles, cock’s combs, foie gras, or small slices of lobster. It lends regality to an otherwise hearty and simple stew.

Recipe notes

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