Veal blanquette with rice and carrots

Name: Veal blanquette with rice and carrots
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 4 servings
Ingredients: 2 unit Onions; 2 clove Garlic; 800 g Veal; 200 ml Fresh cream; 1 unit Thyme; 1 unit Bay leaf; 40 g Butter; 250 g Rice; 5 g Salt; 500 ml Chicken stock; 1 unit Lemon; 2 unit Egg; 2 g Pepper; 2 unit Clove; 250 g Mushrooms; 300 g Carrots; 80 g Celery; 40 g Wheat flour T55

French Blanquette Easy

Veal blanquette for 4: 800 g veal poached white, 2 onions, mushrooms, egg-yolk and cream liaison with lemon, served with rice.

Servings

120

Minutes

Ingredients

Dietary summary — contains gluten, lactose · 2 unverified point(s)

ContainsGluten, Lactose
Not suitable forVegetarian, Vegan
Not verifiedAlcohol, Pork

20 min

Preparation

100 min

Cooking

Ingredients

Onions

2 piece(s)

Garlic

2 clove(s)

Veal

Meat

800 g

Fresh cream

LactoseDairy

200 ml

Thyme

1 piece(s)

Bay leaf

1 piece(s)

Butter

LactoseDairy

40 g

Rice

250 g

Salt

5 g

Chicken stock

500 ml

Lemon

1 piece(s)

Egg

2 piece(s)

Pepper

2 g

Clove

2 piece(s)

Mushrooms

250 g

Carrots

300 g

Celery

80 g

Wheat flour T55

Gluten

40 g

Preparation steps

Cover 800 g veal with cold water. Bring to a simmer, skim. Never brown the meat.

Add 2 onions (one studded with 2 cloves), 2 garlic cloves, 300 g carrots, 80 g celery, thyme and 1 bay leaf. Top up with 500 ml chicken stock if needed. Simmer 1 hour 30 minutes.

Sauté 250 g mushrooms in a knob of butter with a squeeze of lemon. Set aside.

Strain the broth. Make a white roux: 40 g butter + 40 g flour, then whisk in the broth. Boil 5 minutes.

Off the heat, thicken with 200 ml cream and 2 egg yolks only (not the whites), loosened with a ladle of sauce. Do not boil again.

Add lemon juice, veal, carrots and mushrooms. Warm without boiling. Cook 250 g rice. Serve.

Per serving

853 kcal

Calories

55 g

Protein

72 g

Carbs

36 g

Fat