Blanquette of Veal with Seasonal Vegetables from Today's special: A new take on bistro food by Anthony Demetre

Name: Blanquette of Veal with Seasonal Vegetables from Today's special: A new take on bistro food by Anthony Demetre
Ingredients: 1 kg veal breast (preferably English rose or French Limousin), cut into large dice about 2.5 cm square; 2.5 litres chicken stock; Handful of spring greens (any firm green leaf, like cabbage or cavolo nero, will do); 2 bunches of young carrots; 2 medium leeks, well rinsed and cut into 2.5 cm lozenges; 500 g butter; 500 g flour; Salt and freshly ground black pepper; 6 garlic cloves, peeled and crushed; 1 teaspoon black peppercorns; Finely grated zest and juice of 1 lemon; 6 medium potatoes, such as Maris Piper, peeled, cut in half and trimmed; Sprig of sage; 1 bay leaf; 50 ml whipping cream, whipped to soft peaks; 1 tablespoon chopped parsley

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I find that breast of veal is the best cut for this dish, which is one which we often serve at Arbutus. Its cartilaginous texture and silky richness lend themse

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Ingredients

1 kg veal breast (preferably English rose or French Limousin), cut into large dice about 2.5 cm square
2.5 litres chicken stock
Handful of spring greens (any firm green leaf, like cabbage or cavolo nero, will do)
2 bunches of young carrots
2 medium leeks, well rinsed and cut into 2.5 cm lozenges
500 g butter
500 g flour
Salt and freshly ground black pepper
6 garlic cloves, peeled and crushed
1 teaspoon black peppercorns
Finely grated zest and juice of 1 lemon
6 medium potatoes, such as Maris Piper, peeled, cut in half and trimmed
Sprig of sage
1 bay leaf
50 ml whipping cream, whipped to soft peaks
1 tablespoon chopped parsley