Fall is just around the corner and the need for comfort food is on the rise? Cyril Lignac thought about it and gives us his recipe for blanquette in “Tous en cuisine”!
Recipes as simple and accessible as they are delicious. This is the mission given by chef Cyril Lignac in his daily program “Tous en cuisine” on M6. On this Monday, September 13, 2021, he is already thinking of the first frosts. When the temperatures drop, we are sure to need some comfort food. And for that, what better than a traditional dish like veal blanquette? At first glance, we make a big deal out of it, but it’s not that difficult to prepare (in 50 minutes flat). Above all, it can be done on weekends to warm it up during the week. Practice !
If the origin of veal blanquette is unclear (we evoke both the Lyon region, Picardy, and Burgundy), it is because its success was such that this dish quickly spread throughout France. in the 18th century. In any case, we find the recipe for the veal bench in a cookbook by Vincent de La Chapelle (Chef at the Count of Chesterfield) in 1735 and in a work by François Marin (Maitre d ‘in Ile-de -France) published in 1739. Originally, it was only veal in sauce with some button mushrooms and onions. It was not until World War II that the dish became complete, with the addition of carrots and rice. Here, Cyril Lignac revisits it with quinoa and cauliflower.
The ingredients of the veal bench seen by Cyril Lignac:
- 850g blanquette veal
- 1 peeled onion
- 3 peeled carrots
- 3 green cabbage leaves, washed
- 2 button mushrooms, washed and without earthy stems
- 120g cooked quinoa
- ¼ of washed cauliflower
- 1 bunch of chives
- ¼ bunch of parsley
- ¼ bunch of tarragon
- 50g flour
- 75g + 10g of butter
- 2 tbsp. teaspoon curry powder
- 15cl of liquid cream
- Olive oil
- 1 tsp. coarse cooking salt
- Fine salt and freshly ground pepper
You will also need:
- 1 cutting board
- 1 chef’s knife
- 3 plates
- 2 saucepans
- 1 skimmer
- 1 salad bowl
- 1 small bowl
- 1 grater
- 1 casserole dish
- 1 spatula
- 1 strainer
- 1 ladle
- 1 small saucepan
- 1 whisk
- 1 frying pan
The stages of the preparation of the blanquette:
- Cut the onions and brown them in a casserole dish with a little butter to color them.
- Cut the meat into large pieces and boil it in water. Gradually remove the impurities that float on the surface using a skimmer.
- Add the carrots cut in sections to the onions as well as the cabbage leaves cut into large pieces.
- Once the meat is blanched (about 5-6 minutes), take it out with the skimmer and put it with the vegetables in the casserole dish.
- To make the broth, pour the cooking water (cleaned of its impurities) over the meat and vegetables. Salt and pepper and cook over low heat and covered.
- Continue to remove little by little the impurities (small foam) of the vegetables which go up using a spoon or a skimmer. Mix also regularly while it is simmering gently so that the cooking is even.
- While it is cooking, you have to make the roux to bind the sauce. We put 75g of butter to melt in a saucepan then we add the flour (50g at once) which is mixed with the whisk. We let cook while turning the time that it browns. Then add the curry