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Blanquette de veau

TIME: 6 h 00 m DIFFICULTY: Normal YIELD: 4 servings ORIGIN: France TYPE: Main dish

This classic dish of delicate veal, butter, cream and carrots consistently ranks in the top ten when the French are surveyed about their favorite dishes.

 

Blanquette de veau

 

INGREDIENTS
  • 400g veal
  • 1200 ml veal stock
  • 40g butter
  • 100g cream
  • 2 onions
  • 200g baby carrots
  • 12 tablespoons olive oil
  • salt, pepper, sugar, nutmeg
DIRECTIONS
  • 1
    Cut meat
  • 2
    Cook with oil, after put the veal stock, salt and pepper
  • 3
    Cook slowly during 2h30
  • 4
    Take off the meat
  • 5
    Prepare the garnish, cook onions, butter, sugar and water
  • 6
    Cook with a lid until evaporation of water, add carrots at the beginning of cooking.
  • 7
    Prepare the sauce: reduction of veal stock
  • 8
    Mix cream and nutmeg and add a little portion of veal stock, salt and pepper.
  • 9
    Add vegetables and meat. You are ready to savor a perfect dish!