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pearl onions veal shoulder chicken thyme bay leaves butter celery root carrots mushrooms haricots verts flour whipping cream lemon juice fresh chives
Viewed: 7 - Published at: 4 years agoIngredients
- 10 ounces pearl onions
- 4 1/2 pounds veal shoulder, boned, trimmed, cut into 1-inch pieces
- 9 cups (or more) chicken stock or canned low-salt chicken broth
- 3 fresh thyme sprigs
- 2 bay leaves
- 5 tablespoons butter
- 1 1/2 pounds celery root (celeriac), peeled, cut into 1 1/2-inch pieces
- 4 large carrots, peeled, cut into 1 1/2-inch lengths
- 3 medium turnips, peeled, each cut into 6 pieces
- 8 ounces button mushrooms
- 6 ounces haricots verts or other green beans, ends trimmed
- 3 tablespoons all purpose flour
- 1/2 cup whipping cream
- 1/2 tablespoon (about) fresh lemon juice
- 1/2 bunch fresh chives, cut into 2-inch pieces (optional)
Method
- Bring large pot of salted water to boil.
- Add pearl onions and cook 1 minute.
- Using slotted spoon, remove onions from pot.
- Trim ends and peel.
- Add veal to pot and cook 4 minutes.
- Drain veal; rinse with cold water.
- Rinse pot and return veal to pot.
- Add 8 cups chicken stock and bring to boil.
- Reduce heat and simmer 30 minutes.
- Add thyme and bay leaves and simmer until veal is tender, stirring occasionally, about 30 minutes longer.
- Meanwhile, melt 2 tablespoons butter in another heavy large pot over medium heat.
- Add pearl onions, celery root, carrots, turnips, mushrooms and 1 cup chicken stock.
- Cover and cook until vegetables are tender and almost all liquid has evaporated, about 15 minutes.
- Add haricots verts and cook until just tender, about 2 minutes.
- Drain veal, reserving 2 cups liquid (if less than 2 cups cooking liquid remains, add enough stock to measure 2 cups).
- Mix veal into vegetables.
- Melt remaining 3 tablespoons butter in heavy medium saucepan over medium heat.
- Mix in 3 tablespoons flour.
- Cook until butter mixture turns golden brown, stirring constantly, about 2 minutes.
- Whisk in 2 cups reserved cooking liquid.
- Cook until thickened, stirring frequently, about 5 minutes.
- Stir in whipping cream.
- Season sauce to taste with fresh lemon juice, salt and pepper.
- Pour cream sauce over cooked veal and vegetables.
- Garnish with fresh chives, if desired, and serve immediately.
