Blanquette de Veau
Blanquette de Veau, is a classic French dish made with tender veal, white wine, and mushrooms. Perfect for a cozy dinner at home!
Ingredients
- 2 lbs. veal shoulder cut into 1 to 1 1/2 inch pieces
- 2 tablespoon oil
- 1 large onion diced
- 1 large carrot diced
- 1 stalk celery diced
- 2 cloves garlic minced
- 2 tablespoon unsalted butter
- 2 tablespoon all-purpose flour
- 3 cups chicken broth
- 1 cup dry white wine
- 1 bouquet garni thyme, bay leaf, parsley
- 1 cup mushrooms sliced
- 1/2 cup heavy cream
- Salt and pepper to taste
- Lemon juice optional
Instructions
- In a dutch oven, heat the oil over medium-high heat. Brown the veal in batches and set aside.
- In the same pot, add the onion, carrot, celery, and garlic. Cook for 5 minutes or until the vegetables have softened.
- Add the butter to the pot and stir until melted. Add the flour and stir for 1-2 minutes to create a roux.
- Slowly whisk in the chicken broth and white wine. Add the bouquet garni and bring the mixture to a simmer.
- Return the veal to the pot and bring the mixture to a boil. Reduce the heat to low and let it simmer for 1 1/2 to 2 hours, or until the veal is tender.
- In the last 10 minutes of cooking, add the mushrooms and cream.
- Remove the bouquet garni and season with salt, pepper, and lemon juice (if desired).Serve with rice or boiled potatoes
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 404kcal (20%)Carbohydrates: 11g (4%)Protein: 35g (70%)Fat: 21g (32%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 153mg (51%)Sodium: 550mg (24%)Potassium: 781mg (22%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 2307IU (46%)Vitamin C: 4mg (5%)Calcium: 87mg (9%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
