Blanquette de veau

Prepared 0 of 6 steps

1. 01

   Prepare the ingredients

   Cut the veal into cubes about 4 cm, removing any thick membranes. Peel and slice the carrots in large rounds; wash the leeks thoroughly and cut them into rings, and dice the onion. Keep the mushrooms aside.

2. 02

   Start the light stewing

   Place the meat in a pot, add cold water and slowly bring to a boil. Skim off any foam. Add the carrot, leek, onion, thyme, bay leaf, salt, and white pepper; the meat is not seared.

3. 03

   Cook the veal until tender

   Cover and simmer very gently for 80–100 minutes until the meat separates easily with a fork. If still firm, continue cooking. Add a little hot water only if too much liquid has evaporated.

4. 04

   Cook the mushrooms

   Halve the button mushrooms and cook gently in 20 g butter, covered, for 8–10 minutes. Then uncover and evaporate excess water. Avoid dark browning so the stew stays pale.

5. 05

   Cook the white sauce

   Lift out cooked meat and vegetables and discard bay leaf and thyme stalks. Keep the stock. In another pan melt remaining 40 g butter, stir in flour for 2 minutes, then gradually whisk in 750 ml stock.

6. 06

   Combine and serve

   Simmer the sauce for 5 minutes, then stir in the cream, followed by the meat, vegetables and mushrooms. Warm through on low heat for 5 minutes, add lemon juice and chopped parsley. If needed, thin with reserved broth; rice and pasta are not included in this recipe.