Blanquette of veal with spring vegetables

Blanquette of veal with spring vegetables

By
From
Nature
Serves
4
Prep
20 mins
Cooking time
75 mins
Photographer
Françoise Nicol

AD— Freeze any leftover veal stock. It will be useful in a number of recipes. The veal is at its best quality in the spring, but you can find it all year round. In other seasons make this blanquette with whatever vegetables are in season.

PN— A blanquette sauce without egg yolk! This will be welcome for for anyone who has to avoid eggs because they are high in cholesterol or due to allergy.

Ingredients

Quantity Ingredient
120g knuckle
120g chuck
120g flank
120g shoulder of veal

Method

  1. Get your butcher to cut 120 g knuckle, 120 g chuck, 120 g flank and 120 g shoulder of veal into approximately 40 g chunks.

Prepare the blanquette

Ingredients

Quantity Ingredient
4 pencil leeks
4 sticks celery
1 bunch carrots with tops
1 bunch salad onions
2 litres cold water
5 black peppercorns
coarse salt
200g white mushrooms

Method

  1. Peel and wash 4 pencil leeks, 4 sticks of celery, 1 bunch of carrots with tops and 1 bunch of salad onions. Cut the leeks in half, the sticks of celery and carrots into sections. Leave 5 cm of stalk on the onions and cut them in half.
  2. Put the pieces of veal in a flameproof casserole dish and just cover with cold water. Boil for 3 minutes then drain, throw away the water and wipe the casserole dish with kitchen towel.
  3. Rinse the pieces of veal under running water, return them to the casserole dish and cover with 2 litres of cold water. Bring to a boil and skim until the stock is clear.
  4. Add all the prepared vegetables and 5 black peppercorns. Add some coarse salt, cover and simmer gently for 1 hour, skimming regularly.
  5. In the meantime, clean 200 g of white mushrooms and cut into quarters. Add to the casserole dish after it has been cooking for an hour and cook for a further 10 minutes.
  6. Then take out the pieces of veal and vegetables with a slotted spoon and keep them warm in a dish.

Prepare the sauce

Ingredients

Quantity Ingredient
20g butter
20g flour
250ml cooking stock
1 greek yogurt
1/2 lemon, juiced
salt
freshly ground black pepper

Method

  1. Strain the cooking stock through a fine sieve. Clean the casserole dish.
  2. In it, melt 20 g of butter and mix with 20 g of flour. Cook this roux for 1 minute then pour in 250 ml of the cooking stock.
  3. Bring to a boil and add 1 Greek yogurt (125 g). Beat well and season the sauce with the juice of half a lemon. Taste and correct the seasoning with salt and freshly ground black pepper.
  4. Return the meat and vegetables to the casserole dish. Serve nice and hot straight from the casserole dish.
Tags:
Alain
Ducasse
Nature
nature
natural
healthy
simple
nutritious
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again