Traditional veal blanquette
Meltingly tender veal, root vegetables and a creamy white wine sauce.
Active time40 min
Cooking2 h
Total2 h 30 min
Add to my week
Loading your week…
Ingredients
- 200 g carrots
- 150 g button mushrooms
- 150 g leek
- 30 g butter
- 150 ml pouring cream
- 800 g veal shoulder
- 1000 ml water
- 30 g wheat flour
- 200 ml dry white wine
Preparation
Peel the carrots and cut them into rounds. Wash and thinly slice the leek. Clean the mushrooms and cut them into quarters. Cut the veal into cubes.
200 g carrots150 g button mushrooms150 g leek800 g veal shoulder- knife
- chopping board
Put the veal in a casserole dish with 1000 ml of cold water and bring to a simmer. The meat should be covered; top up if necessary. Skim off any foam, then add the carrots, leek and white wine. Cover and simmer for 1 hour 30 minutes, until the meat is tender.
1000 ml water200 ml dry white wine- casserole dish
- lid
- slotted spoon
Add the mushrooms and continue cooking for 15 minutes.
- casserole dish
Melt the butter in a saucepan, add the flour and stir for 1 minute. Gradually whisk in 400 ml of the cooking stock, followed by the cream. Leave to thicken for 5 minutes. Drain the meat and vegetables, return them to the casserole dish with the sauce and gently heat through.
30 g butter150 ml pouring cream30 g wheat flour- saucepan
- whisk
- colander
- casserole dish
Allergens
- Gluten
- Milk
- Sulphites
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration