Blanquette of veal with vegetables

Blanquette of veal with vegetables

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This is a veal stew "almost" like the big ones ... with lots of vegetables for vitamins and form.


  • 2 veal cutlets of 200 g diced
    1 minced onion
    4 carrots
    1 quart celery root
    2 small leeks (keep only the whites)
    4 small turnips
    4 potatoes
    2 tbsp. flour
    a bouquet garni


  • Wash the vegetables. Cook the potatoes in salted water. Peel them and other vegetables.
  • Cut the leeks into slices, and the other vegetables into cut sections in the shape of olives. Keep the potatoes warm apart.
  • In a casserole, fry the onion in oil, before browning the meat for a few minutes then add the vegetables and the bouquet garni. Add salt. Cover with water and cook for 15 minutes.
  • Take the broth and pour it into a pan with the flour. Make thicken on low heat without stopping turning.
  • Serve vegetables and meat with potatoes.
  • Top with sauce and sprinkle with parsley.