| Time | Servings | Difficulty |
|---|---|---|
| 03:30 | 2 | Average |
Introduction
To share
Blanquette de veau is a traditional French dish that simmers for a long time. Historically, it is a dish that comes from leftover roast veal. It is a timeless dish in its own right.
The extra thing:
- Serve with rice or fresh pasta.
- All white meats can be prepared in blanquette.
- It can be spiced up with lemon juice.
Ingredients
| 700g veal shoulder | |
| 2 carrot | |
| 1 shallot | |
| 2 cloves | |
| 70 g salted butter | |
| 1 bouquet garni | |
| 3 clove of garlic | |
| 4 tsp parsley | |
| 10 g sugar | |
| 200g button mushrooms | |
| 10 cl heavy cream | |
| 30g cornstarch | |
| 1 egg yolk |
Instructions
|
1
|
Peel the shallot and the carrots. Cut 1 carrot into chunks. Prick the shallot with the cloves.
|
|
2
|
Cut the meat into large chunks and put it in a casserole dish with the bouquet garni, the shallot, peeled and studded with cloves, and the carrot.
Add the garlic in its shirt, cover with water and cook over low heat for 2 hours. |
|
3
|
Peel and cut the other carrot into thin rounds.
Place them in a saucepan, cover them with water, sugar, and 20g of salted butter. |
|
4
|
Cut a disc of parchment paper which will cover the carrots “in contact” and make a hole of 1cm maximum.
Place this disc on the carrots, bring to the boil then cook over medium heat for 15 minutes. |
|
5
|
Clean and thinly slice the mushrooms. To book.
Melt 20g of salted butter in a frying pan over medium heat and sauté the mushrooms with 2 tablespoons of parsley for 10 minutes. To book. |
|
6
|
When the meat is cooked, strain it and keep 1l of broth. Reserve the meat only.
|
|
7
|
In a saucepan, melt 30g of salted butter over medium heat and pour in the cornstarch.
Stir until it pulls away from the pan. Pour in the broth, stirring or whisking until the sauce thickens. |
|
8
|
In a bowl, mix the egg yolk and crème fraîche. Add this preparation to the sauce, stirring over low heat.
Add the meat. Serve the meat coated with sauce, then add the carrots and mushrooms. Sprinkle with parsley. To serve |
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