Elle & Vire Recipes

Recipe Blanquette de veau

Preparation : 20 min.
Cooking : 1h30
6 persons

To prepare this dish

Ingredient list
​Preparation of the blanquette
1,2 kg collier de veau
1 clove garlic, chopped
2 onion
2 carrots
100 g button mushrooms
zest demi citron
1 c. à s. rase mustard seeds
1 cloves
1 sprig thyme
3 tbsp olive oil
30 g Unsalted Gourmet Butter
2 tbsp Thick Cream
10 g fleur de sel
Elle & Vire products used
Necessary ustensils
Casserole dish

The recipe,
step by step

  1. 1

    ​Preparation of the blanquette

    Cut the necklace into pieces. Wash, peel and slice the carrots. Clean the mushrooms and slice them. Cut the onions into strips.
    Leave the butter at room temperature. Fill a large pot with water. Immerse the meat in water. Bring to a boil and cook for 5 minutes. Drain the meat. Wipe the casserole.
    Heat the olive oil and brown the garlic and onion. Add the veal pieces and brown on all sides.
    Add the carrots, clove, thyme branch, fleur de sel, lemon zest, mustard seeds and 1 tsp ground pepper. Remuer.
    Cover with water, cook 1h15 over low heat with a lid. Mix the soft butter with the flour. Knead to obtain a homogeneous dough.
    After 1 hour and 15 minutes, add the mushrooms and cook for 5 minutes, stirring well.
    Add the manié butter, mix. One