Lighter blanquette de veau (French veal stew in white sauce)

Name: Lighter blanquette de veau (French veal stew in white sauce)
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 4 servings
Cuisine: French
Ingredients: 600 g Veal shoulder; 400 g Carrot; 1 pc Onion; 150 g Leek; 250 g Button mushroom; 2 leaf Bay leaf; 2 sprig Thyme; 2 pc Clove; 500 ml Vegetable broth; 700 ml Water; 20 g Butter; 25 g Flour; 100 ml Light semi-thick cream (12%); 1 pc Egg yolk; 0.5 pc Citrus limon (L.) Burm. f.; 240 g Brown rice; 10 g Flat-leaf parsley; 0.3 tsp Salt; 1 pinch White pepper ground

Grandmother's blanquette with less cream but just as silky: veal gently simmered with carrots and mushrooms, the sauce finished with egg yolk and lemon, served with brown rice.

115 min

total

people

594

calories per serving

Per serving

41 g
Protein: 60 g
Carbs: 19 g
Fat

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Ingredients

600 g
Veal shoulder
400 g
Carrot
1 pc
Onion
150 g
Leek
250 g
Button mushroom
2 leaf
Bay leaf
2 sprig
Thyme
2 pc
Clove
500 ml
Vegetable broth
700 ml
Water
20 g
Butter
25 g
Flour
100 ml
Light semi-thick cream (12%)
1 pc
Egg yolk
0.5 pc
Citrus limon (L.) Burm. f.
240 g
Brown rice
10 g
Flat-leaf parsley
0.3 tsp
Salt
1 pinch
White pepper ground

Allergens

celerymilkgluteneggs

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

Cover the diced veal with the stock and water, bring to a simmer and skim. Add the clove-studded onion, leek, thyme and bay, cover and cook for 1 hour.
Add the sliced carrots and cook 20 minutes more. Cook the rice separately and dry-fry the mushrooms.
Make a roux with the butter and flour, whisk in 600 ml of the cooking liquid and let it thicken for 5 minutes.
Off the heat, stir in the cream mixed with the yolk and lemon juice, return the meat, carrots and mushrooms, and scatter with parsley.