Turning Torture

While all you Americans were enjoying a lazy holiday this past Thursday (you know who you are), I was in a kitchen in Paris making Pot au Feu and Blanquette de Veau.  Both are simple recipes, but take a lot of time.  What takes even more time, though, is turning every root vegetable known to man, which is what Chef had us do as a garnish for the Pot au Feu. 

Sidenote: I find the timing of this vegetable turning extravaganza interesting since the day before we had a test (along with Group A) for which we had to turn potatoes.  I have a sneaking suspicion that our less than stellar performance on the potatoes was the catalyst for what I can only deem the "turning torture" that ensued not just on Thursday, but on Friday as well.  I think we all now have it down pat and my arthritic hands would appreciate not having to practice the act of turning three days in a row again.  Thank you. 

Now, moving on to the food...

You need a big pot for Pot au Feu.  Once you have that, throw in some big pieces of "veg", the meat, and some bones for flavor. 

Then, start turning the root "veg" without going out of your mind.

And Voila!  4-5 hours later, the meat is done and (hopefully) the turned "veg" is finished too.

Next, cut veal into 65 gram pieces.  I know, I know - there I go again acting like I'm a pro at the metric system.  Please don't be fooled.  It is still my nemesis.

Make a roux while the meat cooks.

Add the roux to make a delicious sauce and cook the veal in it for a few minutes.

And Voila again!  Blanquette de Veau. 

It was so good, I decided to take it home to my hungry husband.  So, I put it in a sous vide vacuum bag.

And the machine did its magic.  I had a perfect spill free way to transport my veal home.