Veal Stew with Fennel, Tarragon, and Cream (Blanquette de Veau)

Name: Veal Stew with Fennel, Tarragon, and Cream (Blanquette de Veau)
Yield: Serves 6
Cuisine: Europe, French
Ingredients: 2 pounds, boneless veal shoulder roast, trimmed and cut into 1-inch pieces; 3 tablespoons, unsalted butter; 4 , large shallots, minced; , Salt; 2 , medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 2 tablespoons, unbleached all-purpose flour; 3/4 cup, dry white wine, or dry vermouth; 1 1/2 cups, low-sodium chicken broth; 2 , bay leaves; 1 large head, fennel, fronds and stems discarded, root end trimmed, halved, cored, and cut into 1/4-inch-thick strips; 3 , medium carrots, peeled and sliced 1/4 inch thick; 1 cup, frozen peas; 1/2 cup, heavy cream; 1 tablespoon, fresh parsley leaves, minced; 2 teaspoons, fresh tarragon leaves, minced; 2 teaspoons, lemon juice, from 1 lemon; , Ground black pepper

Main Courses
Europe
French
Fruits & Vegetables
Meat
Beef
Vegetables
Stews

Snowy white blanquette de veau is an elegant veal stew that is a welcome change of pace from beef.

SERVES 6

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