Veal Roast Blanquette: With Roasted Vegetable and Gravy

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Veal Roast Blanquette

Originally submitted by Ann M. Hester and modified by Kaboose.com

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This moist, mouthwatering roast, which crisps up to a burnished mahogany finish with roasted vegetables and a savory gravy, is a celebration all its own. Its rich, robust flavors make it a memorable meal for any special celebration.

Ingredients

4 pounds veal shoulder roast
2 cups water
1/4 teaspoon dried thyme
4 carrots, halved
1 pound small potatoes
1/2 pound small white onions
1/2 pound mushrooms
2 tablespoons all-purpose flour
2 tablespoons cold water
1 (10 ounce) package frozen green peas
2 egg yolks

Cooking Instructions

In an 8-quart Dutch oven over med-high heat, brown roast on all sides. Add 2 cups water and thyme. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes.
To the Dutch oven, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm.
In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through.
In a small bowl, beat egg yolks; stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat.