Blanquette of veal with vanilla

By on June 20, 2013

Blanquette of veal with vanilla

A classic of French cooking is blanquette de veau, a creamy veal stew with mushrooms and pearl onions.

Preparation time: 30mins
Cooking time: 1hr 40mins

Ingredients for 4 people:

– 1kg of shoulder of veal
– 4 carrots
– 4 tender celery leaves
– 1 clove of garlic
– 150g of double cream
– 2 tbsp of lemon juice
– 1 vanilla pod
– 1/2 litre veal stock
– Salt, pepper


1. Cut the meat into 3cm cubes.
2. Plunge the pieces of meat into a saucepan full of boiling water.
3. Leave to boil for 1min, then drain and rinse the pieces.
4. Peel the garlic and carrots and slice the carrots into rounds 1/2cm thick.
5. Pour the veal stock into a casserole dish, add the same quantity of white wine and bring to the boil.
6. Season lightly with salt and pepper, and add the meat, carrots, garlic and celery leaves.
7. As soon as it starts boiling again, cover and leave to simmer gently for 1hr 30mins.
8. Once cooked pour the contents of the casserole through a colander over a saucepan to collect the stock.
9. Return the meat to the casserole dish and cover to keep the meat warm.
10. Reduce the stock from the cooking process over a high heat, until there is about 2dl left.
11. Break the vanilla pod in two lengthways and scrap out the interior with the blade of a knife to remove the black seeds it contains.
12. Add these grains to the reduced stock, with the cream and lemon juice.
13. Whisk for 1min, before pouring the sauce over the meat.
14. Mix together and serve straightaway.

This dish can be served with fine tagliatelle or Basmati rice.

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