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Veal Blanquette

  • Yield: 4 servings


  • 1 tablespoon oil
  • 1 1/2 pounds veal stew meat, cut into 1-inch cubes
  • Up to 1 cup flour seasoned with 1 tablespoon Creole spice, for dredging
  • 3/4 cup olive-shaped pieces of turnip
  • 3/4 cup olive-shaped pieces of carrot
  • 3/4 cup chopped celery
  • 1 cup pearl onions, peeled
  • 1 1/2 quarts veal stock
  • 1 cup heavy cream (optional)
  • Salt and pepper
  • Soft polenta, for serving
  • Parmesan cheese and chopped parsley, for garnish


  • In a Dutch oven or deep-sided sauté pan heat oil. Toss veal in flour seasoned with Creole spice and shake off excess. Add veal to pan without crowding, searing pieces on all sides; do this in batches if necessary and return all meat to pan. Add vegetables to pan and cook 3 minutes. Add stock, bring to a boil, cover and reduce heat. Simmer stew for 30 minutes. Add cream, if using, and simmer 10 minutes more. Taste and adjust seasonings. Serve with polenta. Using a vegetable peeler shave some Parmesan over and serve, garnished with parsley.