Blanquette De Veau Recipe

Name: Blanquette De Veau
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken stock; 3 pounds veal shoulder in cubes; 1 medium onion, in eighths; 1 celery stalk, in 1-inch pieces; 2 leeks (white part), chopped; 4 cloves garlic, sliced; 1 pound button mushrooms, quartered; 5 sprigs thyme; 5 sprigs flat-leaf parsley, plus 2 tablespoons, chopped; Salt and ground white pepper; 10 ounces pearl onions, peeled; 3 tablespoons extra virgin olive oil; 3 tablespoons unsalted butter; 1/4 cup all-purpose flour; 3/4 cup heavy cream

Servings: persons

6 cups chicken stock
3 pounds veal shoulder in cubes
1 medium onion, in eighths
1 celery stalk, in 1-inch pieces
2 leeks (white part), chopped
4 cloves garlic, sliced
1 pound button mushrooms, quartered
5 sprigs thyme
5 sprigs flat-leaf parsley, plus 2 tablespoons, chopped
Salt and ground white pepper
10 ounces pearl onions, peeled
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3/4 cup heavy cream

1
In a 4-quart casserole place stock, veal, onion, celery, leeks, garlic, 1 cup mushrooms, thyme and parsley sprigs, and salt and pepper.
2
Bring to a boil, then simmer for 1 1/2 hours, skimming frequently.
3
Boil pearl onions for 5 minutes.
4
Drain.
5
Heat oil in a large skillet.
6
Add remaining mushrooms and cook until tender.
7
Toss in onions.
8
Set aside.
9
When veal is tender, drain it.
10
Reserve 3 cups stock, discarding vegetables and herbs.
11
Wipe out casserole and melt butter in it.
12
Whisk in flour, cook one minute.
13
Whisk in stock, cook 5 minutes.
14
Whisk in cream.
15
Add veal, mushrooms and onions.
16
Simmer 5 minutes and re-season.
17
Serve, garnished with chopped parsley.

1028

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 cups chicken stock, 3 pounds veal shoulder in cubes, 1 medium onion, in eighths, 1 celery stalk, in 1-inch pieces, and more.

Yes, Blanquette De Veau falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blanquette De Veau

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions