Veal Blanket
8 servings
140 minutes
Veal blanquette is an exquisite dish of French cuisine that embodies elegance and tenderness of flavor. Its history traces back to ancient traditions of braising white meat, where the meat is slowly cooked in aromatic broth with vegetables, preserving its softness. Blanquette features a velvety creamy sauce with hints of lemon and spices that perfectly complements the tender veal. A rice garnish makes it even more harmonious and hearty. This dish combines simplicity in preparation with rich flavor, making it ideal for both cozy family dinners and festive gatherings. Mushrooms, carrots, and fennel add depth to it, while fresh parsley and sour cream finish the composition with an elegant touch. Blanquette is a French gastronomic classic celebrating the art of taste and culinary mastery.
1
Cut the meat into small pieces, approximately 2-3 cm long. Transfer to a large pot, add 2 liters of water, place the bouquet garni and bring to a boil. Once the water boils, reduce the heat to medium and cook for 30 minutes.
- Veal shoulder: 1.5 kg
- Bouquet garni: 1 bunch
2
How to properly rinse pickled onions to remove excess acidity. Add carrots, onions, and fennel cut into 8 pieces to the meat. Cook for another 30 minutes.
- Pickled onions: 300 g
- Mini carrots: 16 pieces
- Fennel: 2 pieces
3
Clean the mushrooms and cut them into quarters. Peel the celery from fibers and cut it into small pieces of 2-3 cm. Add the vegetables to the meat. Cook until the veal is tender, about 20 minutes. Boil rice for serving.
- Champignons: 200 g
- Celery: 5 stem
- Rice: 300 g
4
Use a slotted spoon to remove the meat and vegetables, cover, and keep warm. Strain the broth. Pour 800 ml of broth into a small saucepan and reduce by half over 30 minutes.
- Veal shoulder: 1.5 kg
- Mini carrots: 16 pieces
- Fennel: 2 pieces
- Champignons: 200 g
- Celery: 5 stem
- Bouquet garni: 1 bunch
5
Melt butter in a saucepan. Add flour and cook, stirring, for about 2 minutes. Pour in the reduced broth and cream, bring to a boil. Cook until the volume is reduced by a third, about 15 minutes.
- Butter: 3 tablespoons
- Wheat flour: 2.5 tablespoons
- Cream 35%: 400 ml
6
Transfer the vegetables and meat to the sauce, heat through. Add the remaining broth, salt, pepper, and cayenne pepper. Serve with rice, garnished with sour cream and parsley leaves.
- Veal shoulder: 1.5 kg
- Mini carrots: 16 pieces
- Fennel: 2 pieces
- Champignons: 200 g
- Celery: 5 stem
- Rice: 300 g
- Sour cream: 3 tablespoons
- Ground cayenne pepper: to taste
- Salt: to taste
- Ground black pepper: to taste
- Parsley leaves: to taste