Recipe - Veal Blanquette

1 tablespoon Oil
1 One half pound Veal stew meat; cut into 1"
cubes
1 cup Flour; seasoned with
1 tablespoon Bayou Blast {Emeril's
Creole Seasoning}; see *
Note
Three fourths cup Oliveshaped pieces of
turnip
Three fourths cup Oliveshaped pieces of
carrot
Three fourths cup Chopped celery
1 cup Pearl onions; peeled
1 One half qt Veal stock
1 cup Heavy cream; optional
Salt; to taste
Freshlyground black pepper;
to taste
Soft polenta; for serving
===GARNISH ===
Parmesan cheese
Chopped parsley

* Note: See the "Bayou Blast {Emeril's Creole Seasoning}" recipe which is
included in this collection.

In a Dutch oven or deepsided saute pan heat oil. Toss veal in flour
seasoned with Bayou Blast and shake off the excess. Add veal to pan without
crowding, searing pieces on all sides; do this in batches if necessary and
return all meat to pan. Add vegetables to pan and cook 3 minutes. Add
stock, bring to a boil, cover and reduce heat. Simmer stew for 30 minutes.
Add cream, if using, and simmer 10 minutes more. Taste and adjust
seasonings. Serve with polenta. Using a vegetable peeler shave some
Parmesan over and serve, garnished with parsley. This recipe yields 4