My Veal Blanquette Recipe.

I take food pretty seriously and this as nothing to do with being French. As for clothe, I like to switch ingredients every season to keep it fun. In winter, I love a nice big convivial dish. It usually means something like meat and a lot of sauce that simmer for hours. One of my favourite dish is the veal blanquette. It reminds me of sundays at my great grand mother’s house. It is the perfect recipe to make you feel like a chef: it seams way more difficult than it actually is and don’t require much work !

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Serves 2 – Preparation 10 min – Cooking 30 min

On The Shopping List

500 to 600 gr of veal cut into large cubes

150 gr of rice

2 carrots

1 onion

2 button mushrooms

20cl of white wine

Some flour

A knob of butter

1 bouquet garni

1 egg yolk (optional)

salt and pepper

lots of love

Step By step

First things first, you need to blanch the meat. For that, put it in a rather large mixing bowl and pour some boiling hot water over it.

In the meantime, make a roux by heating some butter in a stewpot. Once it has melted, sprinkle a little bit a flour at the time then mix the two ingredients together. Pour the white wine while mixing until it creates a sauce. The sauce should be a bit thick. Adjust by adding more flour or wine.

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Chop the mushrooms, carrots and onions and put them in the stewpot with the drained cubes of meat. Add the salt, pepper and bouquet garni and cover with water. Let it simmer for a good 30 minutes. 

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While the blanquette is cooking, get you rice ready. I personally like to steam mine.

After 30 minutes, check that the meat is cooked all the way through and that the vegetables are nice and soft.

Pile up the rice in a plate, top with the meat and the vegetables then finish with the sauce. Voilà!

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(Optional: if you find your sauce to liquid, you can add an egg yolk once you have drained all the vegetables. Remove the stewpot from the heat and keep mixing the sauce so the egg don’t cook! )

And you, what do you like to cook?

Maïder

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