Name: Café Boulud's Blanquette de Veau
Yield: 8 servings
Ingredients: 10 ounces pearl onions; 4 1/2 pounds veal shoulder, boned, trimmed, cut into 1-inch pieces; 9 cups (or more) chicken stock or canned low-salt chicken broth; 3 fresh thyme sprigs; 2 bay leaves; 5 tablespoons butter; 1 1/2 pounds celery root (celeriac), peeled, cut into 1 1/2-inch pieces; 4 large carrots, peeled, cut into 1 1/2-inch lengths; 3 medium turnips, peeled, each cut into 6 pieces; 8 ounces button mushrooms; 6 ounces haricots verts or other green beans, ends trimmed; 3 tablespoons all purpose flour; 1/2 cup whipping cream; 1/2 tablespoon (about) fresh lemon juice; 1/2 bunch fresh chives, cut into 2-inch pieces (optional)

"I recently had lunch at Café Boulud here in New York," says Shelli Rafkin of New York, New York. "My entrée, blanquette de veau, had the most incredible sauce I've ever tasted. The whole dish, in fact, was sensational."

In this variation on the classic stew, the veal and the vegetables are cooked separately and combined at the end, when they're topped with a rich white sauce.

Recipe notes

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