Want to cook this recipe? Swipe in the YUZU app for more ideas.

Veal Blanquette

Name: Veal Blanquette
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 portions
Cuisine: francaise
Ingredients: 800 g Veal; 4 piece Carrot; 200 g White onion; 2 piece Leek; 600 ml Veal stock; 150 ml Sour cream; 2 piece Egg yolk; 30 g Butter; 20 g Flour; 1 sprig Thyme; 1 leaf Bay leaf; 1 tsp Salt; 0.5 tsp White pepper; 0.25 tsp Nutmeg

A delicate French stew of veal, simmered gently in a creamy white broth with carrots and pearl onions.

75 min4 servings380 kcalDifficulty: Medium

Ingredients

800 g Veal
4 piece Carrot
200 g White onion
2 piece Leek
600 ml Veal stock
150 ml Sour cream
2 piece Egg yolk
30 g Butter
20 g Flour
1 sprig Thyme
1 leaf Bay leaf
1 tsp Salt
0.5 tsp White pepper
0.25 tsp Nutmeg

Instructions

Step 1
Cut the veal into regular cubes. Blanch for 5 minutes in boiling water then drain.
Step 2
In a Dutch oven, make a roux with butter and flour. Add the stock gradually while stirring.
Step 3
Add the blanched veal, thyme, bay leaf, and salt. Simmer for 45 minutes.
Step 4
Prepare the vegetables: slice carrots into rounds, peel onions, cut leeks into sections. Add them 20 minutes before the end of cooking.
Step 5
Mix the egg yolks with sour cream. Temper with a little hot sauce.
Step 6
Pour the cream and egg mixture into the Dutch oven off the heat. Stir gently. Add white pepper and nutmeg.
Step 7
Serve very hot in deep bowls with the creamy sauce.

Open YUZU