Blanquette de Veau
Blanquette de Veau is probably my favourite french stews ever! Stews always always always taste better the next day so make a huge portion, store and freeze the rest for another meal! Tender chunks of veal meat with a medley of chopped vegetables, this dish is often served with rice but I do like to eat it on it’s own with a side of sourdough bread to soak up the sauce. The best thing about the sauce? Crème fraîche and white wine.
Ingredients:
1 kg Veal chunks (shoulder / tendons)
200 g Champignons de Paris (white button mushrooms)
4 medium carrots
4 round turnips
2 celery sticks
2 white onions
2 cloves
3 minced garlic
3 branches of thyme
2 bay leaves
some rosemary herbs
A pinch of salt and pepper
500 ml crème fraîche / liquid cream
30 ml white wine
Chicken stock
1 lemon
Olive oil
Instructions:
Cut veal into large chunks / cubes and brown them in a dutch oven over high heat until they brown
Add in 500ml of chicken stock and let it simmer for 15 minutes
Add in all the aromatics and herbs followed by diced carrots, celery, onions, turnips and mushroom
Incorporate them with the veal on low heat. Simmer for 1~2 hours or until veal is tender
From time to time, check on the veal stew and if necessary, add water
When veal meat is tender, add in crème fraîche, juice of 1 lemon and white wine. Add salt and pepper to taste
Serve with warm jasmine rice and garnish with herbs or parsley as you fancy. Voilà!
