Authentic and delicious Blanquette de veau recipe.
Here are the ingredients for 3-4 persons used in this video :
– veal tendron (450 g)
– 10 roman brown mushrooms
– 4 carrots
– 1 celery branch
– 1 onion
– 1 thyme branch
– 2 bay leaves
– raw cream (300 g)
– half a bottle of dry white wine (Picpoul de Pinet)
– flour (2 tablespoons)
Recipe recap :
1. At high heat cook the sliced onion and celery. Once translucid add the mushroom, the thyme and the bay leaves and cook at medium heat for about 10 minutes. Put aside. (keep the sauce)
2. Sizzle the veal at high heat with butter for 3 to 4 minutes a side (until brown).
3. Deglaze with a bit of wine and add the cooked vegetables. Cook for 5 minutes at medium heat.
4. Add the carrots and the wine. Cover and simmer for at least an hour at low heat.
6. After an hour make a white roux with 2 tablespoons of flour and about 2 ladles of broth. Mix it into the stew and cover. Simmer for 15 more minutes at low heat.
6. Add the cream, stir and cut the heat. Cover and let it rest over night. If you’re too hungry to wait, let it rest for 5-10 minutes at least.
7. Serve with some plain white rice and bon appétit.