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 1/2 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; 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

app.ckbk.com

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 1/2 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
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