Blanquette de Veau

Name: Blanquette de Veau
Cook time: 120 min
Total time: 120 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.2 kg Veal Shoulder, trimmed and cut into large chunks; 1 Onion, peeled; 2 Cloves, to stud the onion; 3 Carrots, peeled and cut into large pieces; 1 Leeks, white and green parts, cleaned and cut into large pieces; 1 stalk of Celery, cut into large pieces; 1 Bouquet Garni, parsley stems, 2 thyme sprigs, 1 bay leaf, leek green tied; 1.5 l Water, cold, enough to cover; 250g Button Mushrooms, cleaned and halved or quartered; 200g Pearl Onions, peeled; 20g Butter, for mushrooms; 20g Butter, for pearl onions; 1 tsp Sugar, for glazing pearl onions; 1 squeeze (lemon juice) of Lemon Juice, for mushrooms; 60g Butter; 60g Plain Flour; 150ml Crème Fraîche, or heavy cream; 2 Egg Yolks; 1/2 lemon of Lemon Juice, to taste; 1 tbsp Flat-Leaf Parsley, finely chopped; Some Salt; 1 pinch of Salt; Some White Pepper; Some Salt

Blanquette de Veau is a classic French stew of tender veal simmered gently in a fragrant white stock, finished with a silky cream-and-egg liaison and brightened with lemon and parsley. The result is a comforting, elegant dish studded with glazed pearl onions and sautéed mushrooms—perfect with rice or buttered noodles.

Blanquette de Veau is a classic French stew of tender veal simmered gently in a fragrant white stock, finished with a silky cream-... Show more

Traditional French Recipe

Health Grade

B · Healthy

Rating

4.3

Time

2 hrs

Price

5,06 €

Calories

810 kcal

healthy

high protein

low carb

keto

Method

Prep the veal and vegetables

Trim any tough membranes from the Veal Shoulder and cut it into large chunks if needed. Peel the Onion and stud it with the Cloves. Peel the Carrots, trim and rinse the Leeks, and cut the Celery into large pieces. Tie the Bouquet Garni tightly so it is easy to lift out later.

Poach the veal

Put the veal, onion, carrots, leeks, celery, and bouquet garni into a large heavy pot. Pour in the Water just to cover, season with Salt, and bring it up slowly to a very gentle simmer. Skim off any foam that rises, then keep it at the barest bubble until the meat is tender, about 90 minutes. Use this simmering time to get the mushrooms and pearl onions ready.

Strain the broth

Lift the veal and vegetables out with tongs and set them aside. Strain the cooking liquid through a sieve into a bowl, then discard the onion and bouquet garni. Keep the broth warm for the sauce.

Cook the mushrooms

Wipe the Button Mushrooms clean and halve or quarter them. Melt the Butter in a wide skillet over medium heat, add the mushrooms, and cook until they release their liquid and start turning golden, about 8 minutes. Season with a pinch of Salt and finish with the Lemon Juice so the pan turns glossy and fragrant.

Glaze the onions

Peel the Pearl Onions if needed. In a small saucepan, melt the remaining butter with the onions, Sugar, and a pinch of salt, then add just enough water to come halfway up the onions. Cover and cook gently until the liquid evaporates and the onions are tender and lightly glazed, about 15 minutes.

Build the sauce

In a clean saucepan, melt the butter over medium heat, stir in the Plain Flour, and cook the roux for 2 minutes without letting it color. Gradually whisk in the hot broth, a ladle at a time, until smooth, then simmer until the sauce is lightly thickened, about 10 minutes. Take the pan off the heat and whisk the Crème Fraîche with the Egg Yolks, a little Lemon Juice, Salt, and White Pepper; whisk in a few spoonfuls of the hot sauce to temper them, then stir the mixture back into the pan.

Finish and serve

Return the veal, the poached vegetables, the mushrooms, and the pearl onions to the sauce and warm everything over low heat until piping hot, but do not let it boil. Stir in the chopped Flat-Leaf Parsley, taste and adjust the seasoning, and serve right away with plenty of sauce.