Veal Fricassee with Vegetables
Fricassea di vitello
Veal fricassee with vegetables is a hearty stew of white meat in white sauce. The kind of dish that is left to simmer on the stove for a couple of hours, while the kitchen slowly fills with irresistible cooking aromas. The veal fricassee makes a good one course dinner, when served with loads of fresh seasonal vegetables. And if you want to party, you can add 100 ml cream and 2 egg yolks to the sauce just before serving. ( Something I normally make do without).
500 g veal chunks (shoulder or shank)
4 bay leaves
1 tsp peppercorns and salt
2 tbsp butter
2 tbsp flour
100 ml milk
700 g seasonal vegetables – small new potatoes, carrots, spring onions, peas, celery, turnips, fennel et al.
This recipe serves: 4
Prep time: 30 minutes
Cooking time: 2 hours
- Wash and peel the vegetables and cut them in bite-sized pieces.
- Cover the meat with about 1 ltr water or meat stock. Add bay leaves, peppercorns and salt and bring it to the boil.
- Skim the cooking liquid regularly to remove impurities.
- Leave the veal to simmer for 1-2 hours until nice and tender.
- Remove the veal from the cooking liquid and use it to boil the vegetables. Start with potatoes (7 minutes), turnips (4 minutes), fennel (3 minutes), carrots and spring onions (2 minutes).
- Remove the vegetables from the cooking liquid.
- Melt the butter in another saucepan, add flour and mix well.
- Keep stirring to avoid clumps, while gradually adding milk until you have a thick, smooth paste.
- Pass the cooking liquid through a fine sieve and add it gradually to the gravy until you have a nice sauce
- (Now is the time to stir in cream and egg yolks, if you wish. After eggs are added, the sauce should not be allowed to boil)
- Heat up meat and vegetables in the sauce and shower the veal fricassee with fresh dill before serving.