Blanquette de Veau Recipe

Name: Blanquette de Veau
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, sliced; 2 medium leeks, white part only,sliced; 1 stalk celery, sliced; 4 cloves garlic; 1 bouquet garni (thyme, bay leaf, parsley stems tied together with kitchen string); 1 tablespoon butter; 2 12 lbs boned veal breasts, trimmed,cut into 2 inch pieces,and patted dry; 2 tablespoons all-purpose flour; 4 cups chicken stock (or more); 1 cup creme fraiche or 1 cup whipping cream; ¼ cup fresh lemon juice; 6 gherkins, thinly sliced (cornichons); 2 tablespoons capers, rinsed and drained; freshly cooked rice

Servings: persons

2 medium onions, sliced
2 medium leeks, white part only,sliced
1 stalk celery, sliced
4 cloves garlic
1 bouquet garni (thyme, bay leaf, parsley stems tied together with kitchen string)
1 tablespoon butter
2 12 lbs boned veal breasts, trimmed,cut into 2 inch pieces,and patted dry
2 tablespoons all-purpose flour
4 cups chicken stock (or more)
1 cup creme fraiche or 1 cup whipping cream
¼ cup fresh lemon juice
6 gherkins, thinly sliced (cornichons)
2 tablespoons capers, rinsed and drained
freshly cooked rice

1
Preheat oven to 330 degrees F.
2
Combine onions, leek, celery, garlic and bouquet garni in large casserole.
3
Melt butter in large skillet over medium heat.
4
Add veal and cook until firm and white, turning occasionally, 8-10 minutes; do not brown.
5
Add flour and stir 1 minute.
6
Add 4 cups stock and bring to boil, stirring constantly.
7
Pour into casserole.
8
Season.
9
Cover and bring to boil.
10
Transfer to oven.
11
Cook until veal is very tender, stirring very often and skimming foam from surface, 1 1/2 to 2 hours (if sauce becomes too thick, add more stock, as required).
12
Transfer veal to large saucepan using slotted spoon.
13
Degrease sauce.
14
Boil in casserole until thick enough to coat back of spoon.
15
Add creme fraiche and boil until thickened.
16
Remove from heat.
17
Stir in lemon juice.
18
Adjust seasoning.
19
Strain over veal.
20
(can be prepared up to 3 days ahead.)
21
Rewarm over medium-low heat; do not boil.
22
Stir in gherkins and capers.
23
Spoon rice into shallow bowls and ladle veal over.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 medium onions, sliced, 2 medium leeks, white part only,sliced, 1 stalk celery, sliced, 4 cloves garlic, 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.

Blanquette de Veau

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