Wednesday, September 16, 2009

Whisk Wednesdays—Grenadins de Veau au Coulis de Celeri-Rave (Veal with Celery Root Cream Sauce)

Grenadins de Veau au Coulis de Celeri-Rave (Veal with Celery Root Cream Sauce)
It seems these last recipes in the curriculum are strictly a review of techniques already learned. They don't contain much history or interest but are good practice for the impending exam. Grenadins de veau are thick veal fillet steaks laced with pork fat. After sprinkling the meat with salt and pepper and searing them on the stove in a bit of butter, I placed (I should have larded!) the pork fat on top of the veal and set it aside while I worked on the vegetables.

Next, I sautéed the carrots, onions and garlic, threw in the thyme and bay, and let this mixture cook a bit. After adding the stock and wine (and a bit more salt and pepper), I returned the veal to the pan and finished it in the oven set at 425°F for about 25 minutes.

As for the sauce, I just chopped up celery root (or celeriac as it can be called) and boiled it as I would potatoes, until tender. Then, I puréed them in my food processor, stirred in cream, seasoned it with salt and pepper and the sauce was done.


Serves 6

Grenadins de Veau au Coulis de Celeri-Rave (Veal with Celery Root Cream Sauce) mise en place
For the Celery Root Cream:
¾ pound celery root, peeled and cut into chunks
1/3 cup heavy cream or crème fraîche

For the Veal:
6 boneless veal loin steaks (1¼ inches thick), 5 ounces each
5 ounces pork fatback
Salt and freshly ground pepper
3 tablespoons unsalted butter
2 tablespoons vegetable oil
2 medium carrots, diced fine
2 medium onions, diced fine
1 clove garlic, diced
1 sprig thyme or ¼ teaspoon dried
1 bay leaf, crumbled
1/3 cup Brown Veal Stock
1/3 cup dry white wine

Chervil or parsley sprigs, for garnish

You can find the recipe for Grenadins de Veau au Coulis de Celeri-Rave (Veal with Celery Root Cream Sauce) in the book Le Cordon Bleu at Home. To see how the rest of the Whisk Wednesdays group fared with their recipe, click here (or check out the sidebar) and then click on each blogger!

Tasting Notes
The veal was tender, but but in my opinion, the celery root didn't make for a very delicious sauce. It was just meat with something wet on top of it. I prefer a more classical sauce, like mushroom to enhance the flavor of the dish. However, we found the veal was very tasty on its own.

Next Class
• Pets de Nonnes (Choux Pastry Fritters with Apricot Sauce) pages 130-131

. . . . . . . . . .

Running total: $1,540.21 + $22.87 = $1,563.08
($3.81 per serving)

Butter used so far: 13 pounds, 2 tablespoons

93% complete Basic Cuisine (on blog) 13% in real life

. . . . . . . . . .

::Whisk Wednesdays::
We're cooking our way through a cooking school curriculum using the Le Cordon Bleu at Home cookbook. The "classes" are based on the Le Cordon Bleu curriculum found online and used as a guideline. Not all the items in the curriculum are in the cookbook, but most are. Where the items are not in the book, we try to find a suitable substitution. Find out more here.

If you like this post, share it!

If you like this blog, you can subscribe and get updates automatically.
  • Click here to learn about subscribing.
  • Click here to subscribe.


    DessertObsessed said...

    wow veal! you are so fancy! i am way too scared to ever cook veal

    Engineer Baker said...

    Every week, my jaw just drops at how much butter you Whisk crazies have gone through - Wow! And too bad about the celeriac; I've never had it, and many people rave about it as a mashed potato sub, but I'm a big fan of regular old mashed potatoes :)

    Anh said...

    Oh my. This is such a great recipe!

    NKP said...

    Yum, I have always wanted to try celery root.
    I simply must have plates like that! Where did you get them?

    katie said...

    I read Jeffrey Steingarten's article on vegis in french cooking. Specifically, he talks about celery root in Alain Ducasse's restaurant. I've been meaning to get to this.

    EB said...

    It may seem like review to you but it's still fabulous!

    Gera@SweetsFoodsBlog said...

    The veal with the creamy sauce must be delicious. May be the celery root sauce doesn't match well but anyway worth to try this dish soon yum yum :)



    Sippity Sup said...

    Celery root is a fave! It's a bit too early for it here though. Was your comment section broken for a while? I thought maybe you decided to take the bold new approach I have been noticing on blogs lately. No Comments...GREG

    Amanda said...

    I could see how the celery sauce would be a bit "eh". Glad the veal came out so well, it looks wonderful!