To counter the cold and rainy days, there is no better remedy than cooking. A nice little hot dish like a delicious veal blanquette is instantly comforting. This local specialty is ideal when you’re hungry for potatoes in the middle of winter. If today, it would perhaps not occur to us to rush into the kitchen to prepare a blanquette, for our ancestors, it was a ritual. Remember lunches at your grandparents’ house, it was often on the menu! The slow-cooked dishes of yesteryear are a little less popular at the moment and that’s a shame, because there’s nothing better to enjoy.
For those who would like to reconnect with this recipe that rocked our childhood, the culinary content creator known under the nickname Whoogy’s reveals all the secrets to us in his latest video posted on YouTube. You’ll see, make a veal blanquetteIt is much easier than you imagine.
An easy and tasty recipe ideal for family meals
Are you looking for a tasty dish that won’t challenge your culinary skills too much? Veal blanquette is then exactly what you need. A crystal clear preparation, cozy flavors that will please all members of your family, these are the promises of this regressive recipe. To find out how to make this monument of French gastronomy, simply follow the recipe from food influencer Whoogy’s.
The list of ingredients for 4 people:
- 1 kg of veal (collar or breast)
- 3 carrots
- 2 onions
- 1 leek
- bay leaf, thyme, chives
- 4 L of water (for the broth)
- 60g butter
- 60 g of flour
- 1.5 L of broth (for the sauce)
- 250 g of button mushroom
- 1 lemon
- salt, pepper, nutmeg
- 15 cl of cream at the end of cooking optional)
The steps of the recipe:
- Start by trimming your pieces of meat. Roughly cut it into pieces. Cook’s tip: choose pieces with fat (gelatinous), it gives more flavor and they will remain tender when cooked.
- Fill a casserole dish with a large volume of water and immerse your pieces of meat in it. Once the pieces are submerged, turn on the heat and let it heat up.
- While the casserole is heating, peel and cut the carrots into large chunks. They will hold together better when cooked. Do the same with the white of the leek. Clean the green part well, you will also use it. Same thing with the onion, peel it and roughly cut it.
- Your meat broth will normally start to heat up nicely and some scum will rise to the surface. Remove it using a slotted spoon to obtain a clear broth. Let the meat heat in the water for another 20 minutes, skimming regularly.
- Once there is almost no more scum, prepare a bouquet garni with thyme and bay leaf. Immerse it in the meat casserole with all the vegetables. Mix well.
- Let your blanquette simmer for at least 2 1/2 hours. Remember to stir from time to time and skim if necessary.
- When the time is up, the meat should be very tender. Remove the casserole from the heat. Remove the carrots and leeks and set them aside. Do the same for the meat and reserve it in a separate container. Then filter the broth and reserve it as well.
- In the now empty casserole dish, prepare a roux. To do this, melt the butter. When it is melted, add the flour and mix well. Leave to cook for a few minutes before gradually pouring in 1.5 L of broth. Mix each time. The sauce will gradually thicken. When it has the perfect texture, season with pepper, salt and nutmeg. Mix.
- Return the meat to the casserole dish, remembering to also pour in the cooking juices and leave to cook for around thirty minutes.
- At the same time, cut the cooked mushrooms, carrots and leek. Brown the mushrooms in a hot pan with a drizzle of olive oil. Cook’s tip: squeeze the juice of half a lemon so that the mushrooms keep their white color. Saute them for 1 to 2 minutes and add them directly to the casserole. Also place the rest of your vegetables there. Add the juice of half a lemon and mix well. Cook for a few more minutes until the vegetables heat up. Chop some chives and add them.
What can you serve veal blanquette with?
Even if the veal blanquette is exquisite, it is not enough in itself! We must support her so that she reveals all her qualities. For his recipe, the cook chose to prepare basmati white rice. This goes ideally with this dish, which is also how it is most often served in the bistro. You can absolutely prefer fresh tagliatelle. It will be a sensation with children (and ultimately all foodies)! Another equally delicious idea, small roasted potatoes or steamed.