Food recipes

Blanquette of veal: a great classic

Blanquette of veal: a great classic

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Blanquette de veau is a great dish of French cuisine.

We appreciate the tasty mix of carrots, veal and mushrooms.

Ingredients for 6 people:

  • 1.5 kg of veal (collar or shoulder)
  • 6 to 8 carrots medium
  • 500 gr of button mushrooms
  • 2 large onions
  • Poultry broth (about 1 liter)
  • 2 egg yolks
  • 1 bouquet garni
  • 1 dl fresh cream
  • Parsley roughly cut

Often better reheated the next day, it is as pleasant to enjoy with family as with friends!

Veal blanquette recipe

The veal blanquette is a great classic that has many variations. Here is a tested and approved recipe ...

1- Cut the meat into large pieces, roll them in flour, then brown them in a little oil to brown them. Add the chopped onions.

2- Add the broth so as to completely cover the meat then the bouquet garni

3- Cut the carrots in large pieces then add them to the meat

4- Add the sliced ​​mushrooms and cook for another 20 minutes.

5- Cook for about 45 minutes over low heat, covering.

Preparation of the roux:

6- Mix 30 g of melted butter with 30 g of flour then mix with a fork

7- Slowly add 2 good ladles of the cooking broth while mixing

8- Finally add the 2 egg yolks then the sour cream

9 - Mix everything with the meat and vegetables

You can then adjust the seasoning and add a little chopped parsley as desired.

Side dish for veal blanquette

Traditionally, blanquette of veal is served with rice, making it a complete meal made with protein, starches and vegetables. You choose the rice according to your preferences, basmati, jasmine, wild, pilaf or a mixture of rice of different colors, white and red.

The blanquette can also be served withpotatoes in water or even without a side dish, with a slice of good bread, quite simply.

All you need to know about blanquette of veal

The blanquette of veal is a dish of traditional and family cuisine, a must in French gastronomy.

The term blanquette comes from the white color it takes on when cream is added and which characterizes it.

If we can prepare blanquette with most meats such as poultry, lamb or pork, it is with veal that we prepare the real recipe.

Some add potatoes to it when baking or as an accompaniment and it is often with rice or pasta that we like to accompany it.

Tip about blanquette of veal

Do not hesitate to do a little more than necessary because, even a few days later, the blanquette of veal will be even better reheated.

Enjoy your meal !

> To discover: recipe for old-fashioned veal blanquette

Video: the best veal stew marengo (August 2022).