Veal Roast Blanquette

Ingredients

• 2 lbs veal roast
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 cup white wine
• 1/4 cup butter
• 2 tablespoons Dijon mustard
• 2 cups chicken broth
• 1 cup carrots, cut into small cubes
• 1 cup celery, cut into small cubes
• 1/2 cup frozen peas
• 1/4 cup parsley, chopped

Directions

1. In a shallow bowl, mix together the flour, salt, and pepper.
2. Coat the veal roast with the flour mixture.
3. Heat the olive oil in a large skillet over medium-high heat. Add the veal roast and cook until lightly browned on all sides, about 5 minutes per side.
4. Remove the veal roast from the skillet and set aside.
5. Add the onion and garlic to the same skillet and cook for 3-4 minutes, stirring occasionally.
6. Add the white wine and scrape up any browned bits from the bottom of the skillet.
7. Add the butter, Dijon mustard, and chicken broth to the skillet and bring to a simmer.
8. Return the veal roast to the skillet and reduce the heat to low. Cover and simmer for 1 hour.
9. Add the carrots, celery, and peas to the skillet. Cover and simmer for an additional 30 minutes.
10. Remove the veal roast from the skillet and allow to rest for 10 minutes before slicing.
11. Add the parsley to the sauce in the skillet and stir to combine.
12. Serve the veal roast with the sauce and vegetables.

Interesting Facts

• Veal Roast Blanquette is a classic French dish and is a popular comfort food.
• The dish gets its name from the French word “blanc” which means white, referring to the white wine in the sauce.
• The vegetables added to this dish can vary depending on the cook's preference.