P&Q: Green as spring veal stew

It must be Spring. We’re  going green this week. Leave your comments, questions, concerns, tip, all you got……. here

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22 Responses to “P&Q: Green as spring veal stew”

  1. MARY April 21, 2014 at 2:30 PM #

    Comments on Facebook before I got this Link up:

    Diane – I made the Green as Spring Veal Stew and I recommend adding the broth slowly into the creme fraiches instead of the other way around. This way you can stop when you get to a thickness you like. PS: I made a non cream version with corn starch and we actually liked it better.
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    Mardi Michels Oooh interesting – I can’t wait to read about the corn starch version. I used thick sour cream and it was good but I definitely think I needed to reduce the stock down much more than I did. Mine was not quite thick enough and I did wonder about adding some corn starch…
    5 hrs · Like · 1

    Diane Balch I just split the stock/greens in half. Half I put 2 tablespoons of corn starch (started with one) and whisked it until it thickened on medium high heat. We liked it better than the cream version.
    4 hrs · Edited · Like

    Mardi Michels Great idea Diane Balch ! (for next time!)

    • Mardi (eat. live. travel. write.) April 21, 2014 at 3:05 PM #

      Haha – I notice Mary didn’t include the comments in another thread about the look of the dish. ;)

      I was expecting bright green as I saw in a post online but mine was more of a mossy green. And not so easy to make it look pretty in a photo.

      It was absolutely delicious, I have to say that. Don’t skip the step of gently poaching the veal – I tried to skip it and pan sear quickly before adding to broth but it “boiled” anyway.. I drained the pan and pan seared after all the “impurities” had gone to get a little bit of browning.

      I cooked mine in the oven at 350˚F for about an hour and it was perfect. I made it up to this point the day before I needed it then brought it to a gentle simmer slowly before I added the sauce. Wish I would have reduced this down much more than I did – the sauce was pretty runny and didn’t really coat the meat much.

      Am not a big fan of veal but enjoyed a small serve of this. I served it to a professional chef who pronounced it “herbaceous” :0

      • Cafe Mom April 21, 2014 at 10:33 PM #

        Yes it was green, very green.

      • Cher April 22, 2014 at 11:59 AM #

        Even bigger news – Mardi, are you now on facebook???? Am I the last holdout.

      • MARY April 22, 2014 at 11:30 PM #

        Didn’t see the thread about the “look” of the dish. Darn.

  2. KarenP April 21, 2014 at 3:21 PM #

    I am thinking of trying beef instead of veal because I have some in the freezer waiting to be used, but I am worried about how it will taste with the sauce. Any thoughts?

    • Cafe Mom April 21, 2014 at 10:32 PM #

      I used beef as I couldn’t get veal and it worked just fine. It was tender.

  3. Confessions of a Culinary Diva April 21, 2014 at 5:16 PM #

    What kind of veal did you use? I’m thinking a veal roast, but my markets usually don’t carry them and I have to special order

  4. betsyp April 22, 2014 at 10:26 PM #

    I don’t normally eat veal, so I made it with pork tenderloin. Worked out well.

  5. MARY April 22, 2014 at 11:33 PM #

    Christy, I went to Whole Foods today and wasn’t too keen on veal – ya know, the torture ordeal with the young calves. Anyway, my new best friend, the butcher, told me I would get almost, pretty much, just the same result with lamb. So he sent me home with lamb. I am making it tomorrow.

  6. EmilyC April 24, 2014 at 12:13 AM #

    Picture of Green as spring:
    Scroll down to bottom of page:


  7. EmilyC April 24, 2014 at 11:37 AM #

    Made it this evening and had it for supper ie 10pm…. be careful of the amount for the tarragon (I used french tarragon from my hanging garden), and the lemon juice is very important, truly helps the flavor. I used lamb.

  8. EmilyC April 24, 2014 at 11:37 AM #

    ps: a mossy green, not neon!

  9. Lola's Kitchen May 7, 2014 at 1:11 PM #

    My first French Friday post on the new site!


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