Blanquette of Veal and Cauliflower
| Yield: | 6 Servings |
| Categories: | Meats, Main Dishes |
| 3 | lb | Boneless veal stew meat |
| 1 | md | Onion, cut in half |
| 2 | Celery stalks; cut in half | |
| 1 | md | Carrot; cut in half |
| 6 | c | Low-sodium chicken broth |
| 1/2 | ts | Salt; or as desired |
| 1/2 | ts | Whole black peppercorns |
| 1/4 | ts | Ground nutmeg |
| 1/2 | Lemon | |
| 5 | tb | Unsalted butter |
| 5 | tb | All-purpose flour |
| 2 1/2 | c | Cauliflower florets |
| 3/4 | c | Sour cream |
Advertisement