Veal Blanquette
Temps
75 min
Difficulté
moyen
Ingrédients
14
Budget
~22-32 €
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Valeurs nutritionnelles
Score santé
Moyen · /100
380 kcal
par portion
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Etapes
- 1
Cut the veal into regular cubes. Blanch for 5 minutes in boiling water then drain.
8 min
- 2
In a Dutch oven, make a roux with butter and flour. Add the stock gradually while stirring.
5 min
- 3
Add the blanched veal, thyme, bay leaf, and salt. Simmer for 45 minutes.
45 min
- 4
Prepare the vegetables: slice carrots into rounds, peel onions, cut leeks into sections. Add them 20 minutes before the end of cooking.
10 min
- 5
Mix the egg yolks with sour cream. Temper with a little hot sauce.
2 min
- 6
Pour the cream and egg mixture into the Dutch oven off the heat. Stir gently. Add white pepper and nutmeg.
3 min
- 7
Serve very hot in deep bowls with the creamy sauce.
2 min
