Veal Blanquette with Pale Ale | Quebec Veal

Name: Veal Blanquette with Pale Ale | Quebec Veal
Ingredients: 500 g (1 lb) Quebec Veal cubes; 750 ml (3 cups) prepared concentrated veal stock; 250 ml (1 cup) pale ale or chicken broth; 15 ml (1 tbsp) corn starch diluted in 30 ml (2 tbsp) cold water; 1 herb bouquet (thyme, laurel, parsley); 500 g (4 cups) vegetables cut in large chunks (carrots, fresh peas, celery, beans, potatoes, sweet potatoes, mushrooms, etc.); 125 ml (1/2 cup) country-style cream; Salt and pepper to taste

www.veauduquebec.com

Veal Blanquette with Pale Ale Yield:4 servings Preparation time:30 minutes Cooking time:according to the cooking method Type: Ingredients - 500 g (1 lb) Quebec

View full recipe on www.veauduquebec.com

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Ingredients

500 g (1 lb) Quebec Veal cubes
750 ml (3 cups) prepared concentrated veal stock
250 ml (1 cup) pale ale or chicken broth
15 ml (1 tbsp) corn starch diluted in 30 ml (2 tbsp) cold water
1 herb bouquet (thyme, laurel, parsley)
500 g (4 cups) vegetables cut in large chunks (carrots, fresh peas, celery, beans, potatoes, sweet potatoes, mushrooms, etc.)
125 ml (1/2 cup) country-style cream
Salt and pepper to taste