This Green as Spring Veal Stew: French veal stew enhanced by herbs and a dollop of creme fraiche.
Spring Veal Stew
This popped up in an email from Saveur magazine last week: In Germany, the Thursday before Easter is known as Gründonnerstag, or Green Thursday. The holiday commemorates Christ’s last supper but also has come to signify the arrival of spring and the profusion of fresh herbs and vegetables.
I wonder if my so very plugged in friends who scheduled this Green as Spring Veal Stew for this week’s French Fridays with Dorie were aware of last week’s holiday??? This is as good of a reason as any to eat bright green veal stew.
French Stew with Veal and Herbs
One thing this dish had going for it was that veal was the star of the show. Bill has fond memories of his mom roasting veal and pork together…and the incredible gravy made from the drippings. He was thrilled when our French Fridays group cooked up veal chops one week…but I wasn’t certain what his response to a green stew would be. Heck, I wasn’t sure what my response would be.
Tarragon, an anise flavored herb that is featured in a lot of French cooking, isn’t a favorite of mine. But I was game. Plus I planned to make this French stew with veal while there was still plenty of Easter ham leftovers in the fridge just to be safe.
Despite my skepticism, I loved this Green as Spring Veal Stew. The veal cubes were tender and flavorful; the mixture of parsley (which I forgot in the fridge), tarragon, and dill gave the sauce a bright and delicious flavor. The base of the sauce was a reduction of the stewing liquid, a mixture of greens and herbs and a dollop of creme fraiche to thicken and improve the mouth feel. I served this over butter egg noodles, but Dorie also recommended mashed potatoes.
Bill thought there was a little too much “spicy stuff” on the meat, meaning flavors he didn’t recognize as there was absolutely no heat involved in this recipe.The only downside to this recipe, in my opinion, was the crazy, day-glo color of the sauce. No amount of garnishing could disguise that. But as I’ve said over and over, my family does not care what their food looks like…as long as it pleases the palate. And this pleased mine.