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Veal blanquette

Veal blanquette Cook Expert

Preparation : 10 min Resting : -
Cooking : 1 hr 30 min Equipment :
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Serves 4-6 personnes :
1 ½ carrots (150g)
1 onion
50 g butter, diced
150 g button mushrooms
800 g stewing veal
30 g cornflour
200 ml white wine
1 chicken stock cube
1 vegetable stock cube
300 ml water
2 bay leaves
salt, 5 peppercorn blend
2 egg yolks
200 ml crème fraîche
8 g bunch parsley, washed and chopped
1Fit the food processing bowl, insert the midi bowl and install the 4mm slicing disc. Wash and peel the carrots and onion, halve the onion; thinly slice using the FOOD PROCESSOR programme. Set the sliced carrots and onion aside. Remove the food processing bowl; install the metal bowl.
2Place the butter in the metal bowl, add the carrots and onion; run the EXPERT programme for 2 minutes/speed 1A/120°C.
3Rinse the mushrooms under running cold water to remove any dirt. Cut in half or quarters depending on the size.
4Cut the meat in 3-4cm cubes, lightly flour with cornflour, place in the metal bowl and restart the EXPERT programme for 4 minutes/speed 1A/120°C. Add the white wine, stock cubes, water, bay leaves and mushrooms; season to taste and remove the cap. Run the SIMMER programme for 1 h 20 minutes. The meat should be tender when cooked. If necessary, continue cooking for a further 10-20 minutes.
5At the end of the programme, add the egg yolks and crème fraîche and restart the SIMMER programme for 5 minutes. If the sauce is too thin, thicken with a little cornflour. 
6Sprinkle with the parsley and serve with rice.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016


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