Blanquette de Veau
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Blanquette de Veau

When it's cold outside, you cannot go wrong with a pot of tender veal cheaks with winter veggies and a delicious creamy sauce. As usual, I'm a big fan of chopping everything, covering it with wine and letting it bubble away while minding my own business. If you're a lazy cook like I am, this one should be a perfect fit for you too ... and I guess your stomach will not complain.

Juliette B

Ingredients

4-portion
  1. 1 kg Veal stew
  2. 1 Chicken stock cube
  3. 1 Bouquet garni
  4. thyme Branches of
  5. 2 or 3 carrots
  6. 1 Yellow onion large
  7. 1 Leek ,
  8. 4 mushrooms ,
  9. 3 cloves Garlic ,
  10. 1 small jar cream
  11. one lemon Juice of
  12. 1 Egg yolk
  13. Flour
  14. 25 cl White wine
  15. Salt pepper
  16. Parsley
  17. rice Steamy

Method

120 mins
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    Brown the meat and the oinion in unsalted butter until the pieces are lightly browned. Sprinkle with 2 tablespoons flour. Stir well.

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    Add 2 or 3 glasses of water and stir. Add the bouillon cube and the bouquet garni, pour the wine and leave it to simmer.

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    Cut the carrots into slices and chop the leek and the garlic then add the meat and the mushrooms. Simmer over very low heat, stirring 1:30 to 2:00.

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    If necessary, add water occasionally.

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    In a bowl, mix cream, egg yolks and lemon juice. Add this mixture at the last minute with a few leaves of parsley stir and serve immediately with steamy rice.

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