FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Meat RecipesVeal Recipes >  Veal and Fennel Fricassee

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

VEAL AND FENNEL FRICASSEE

Frances Deskin from: East City Grill (www.eastcitygrill.com )
 

Ingredients

    • 5 lb. grain-fed veal shoulder, trimmed and cut into large cubes
    • Salt and pepper, to taste
    • 2-3 cups all purpose flour
    • ½ cup olive oil
    • 1½ to 2 gallons white veal or chicken stock
    • ½ lb. butter
    • 3 cups fennel, large dice
    • 2 cups baby carrots, sliced into ½” pieces
    • 2 cups parsnip, large dice
    • 2 cups celeriac, large dice
    • 2 cups red pearl onions, peeled
    • 2 cups white wine
    • 1 quart heavy cream
     

Method:

1. Season veal generously with salt and pepper. Place in a large bowl and toss with flour. Over medium high heat, warm olive oil in a large, heavy bottomed rondeau (wide cooking pot with medium-low sides.) Lift veal out of the flour with hands so that some of the flour falls through fingers, but some stays on the veal. Transfer into preheated rondeau. Try to keep the veal in a single layer. Allow veal to color only lightly before turning.

2. Meanwhile, in another rondeau over medium heat, melt the butter. Add all the vegetables; and stir them gently until evenly coated with the butter. Sweat the vegetables for 5 to 10 minutes. Sprinkle with some of the remaining flour (from the veal dredge) to absorb the butter, forming a chunky roux. Deglaze with white wine.

3. Return attention to the veal: once veal is very lightly colored on all sides, slowly add stock to the pot, stirring to loosen the fond and form a meaty veloute.

4. Pour veal/stock mixture over the vegetables. Stir gently to combine. Add cream. Adjust seasoning to taste. Once the fricassee has returned to a gentle boil, cover the rondeau with a tightly fitting lid (or aluminum foil) and place it in a 350°F oven for about one hour, or until veal is quite tender.
 

Recipe courtesy of Le Quebecois Grain-fed Veal and Marx Foods
 

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

 

RELATED RECIPES

  Veal Recipes   |   Asian Style Veal Shank w/Gremolata   |   Braised Veal Cheeks, Pumpkin Polenta   |   Broiled Veal Chop   |   Broiled Veal Steak   |   Calf's Head (1846)   |   Classic Stuffed Breast of Veal   |   Grilled Veal Chops with Apples   |   Grilled Veal Chops, Oregano & Lemon   |   Herb Crusted Veal Tenderloin   |   Lemon Mustard Veal Chops   |   Medallions of Veal Chasseur   |   Mock Pigeons (1875)   |   Osso Buco   |   Osso Buco, Milanese   |   Osso Buco In Sauce   |   Osso Buco (Veal Or Lamb)   |   Panfried Veal Cutlets   |   Pecan Veal Roast, Mushroom Sauce   |   Rack of Veal, Chestnut Stuffing   |   Roman Saltimbocca   |   Sauteed Veal Medallions   |   Spanish Style Veal Shoulder   |   Spicy Veal Roast   |   Stuffed Veal Breast   |   Stuffed Veal Bundles, Pepper Sauce   |   Stuffed Veal Chops   |   Stuffed Veal Roast   |   Tangerine Veal Medallions   |   Veal Birdies Tidewater Style   |   Veal Breast w/Mushroom Rice Stuffing   |   Veal Chops with Cherry BBQ Sauce   |   Veal Chops a l'Orange   |   Veal Chops with Onions   |   Veal Cutlets with Bacon & Gruyere   |   Veal with Dark Rum & Port Wine   |   Veal and Fennel Fricassee   |   Veal Loin Chops with Sage   |   Veal Marsala Over Pasta   |   Veal Meatballs & Marsala Mushroom Sauce   |   Veal Meatloaf   |   Veal Medallions with Papaya   |   Veal and Peppers   |   Veal Roast with Irish Whiskey Cream   |   Veal Roulade Stuffed with Duxelles   |   Veal Scallopine, Orange Lime Sauce   |   Veal Scalloppine with Vanilla   |   Veal Tongue with Green Sauce  
  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

 

FoodReference.com Logo

 

 

Popular Pages