Difficulty
Easy
Calories/100g
+/- 150
Quantity
Serves 6
Preparation Time
45 minutes
Cooking Time
1 hour 30 minutes
Total Time
2 hours 15 minutes
Ingredients
6
people
-
Veal shoulder, cut into pieces (1 kg)
-
Onions (2 units)
-
Carrots (2 units)
-
Celery (1 stalk)
-
Leek (1 unit)
-
Thyme
-
Bay leaf
-
Cloves (3 units)
-
Butter (85 g)
-
Paris mushrooms (250 g)
-
Lemon juice (1/2 cl)
-
Flour (70 g)
-
Cream (2 dl)
-
Salt
-
Pepper
Preparation
- Cover the veal pieces with cold water, add the onions, carrots, celery stalk, leek, thyme, bay leaf, and cloves. Season with salt. Bring to a boil, then simmer for one hour, skimming occasionally. Once the meat is cooked, remove it and keep it warm. Strain the broth.
- Prepare a white roux with 70 g of butter and an equal amount of flour, moisten with 1 liter of very hot broth, bring to a boil while stirring continuously, add the cream, let it reduce, and season with pepper. Lower the heat. Return the meat pieces to the sauce. Check the seasoning.
-
To Finish
Trim the earthy ends of the mushrooms, quarter them if they are large. In a pan, add a tablespoon of water, the juice of 1/2 a lemon, 15 g of butter, salt, and pepper. Bring to a boil and add the mushrooms. Cook for 10 minutes. Add the mushrooms to the sauce with the meat. Let simmer gently for a few more minutes.
What vegetables go perfectly with veal blanquette?
Root vegetables like carrots and turnips, or sautéed mushrooms, are great accompaniments for veal blanquette. They complement the creamy sauce well and add color to the dish.
The perfect wine to pair with veal blanquette?
For veal blanquette, opt for a dry white wine such as a Bourgogne or Pinot Gris. They pair wonderfully with the delicate flavors of the meat.
Some ideal dessert ideas to enjoy after veal blanquette?
After a veal blanquette, you might serve a light dessert like a fruit tart, chocolate mousse, or fresh fruit salad. These options finish the meal on a sweet and refreshing note.
Did you enjoy this recipe?
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