Blanquette of veal with vanilla

Blanquette of veal with vanilla

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Add a touch of exoticism and sweetness to your blanquette recipe! Vanilla and mushrooms, this recipe is a real delight.


For 6 persons

  • 1 kg of veal (breast, shoulder)
  • 2 onions
  • 3 carrots
  • 1 box of mushrooms
  • 40 g of flour
  • 40 g of butter
  • 3 vanilla pods
  • salt pepper
  • oil


Degrease the meat and slice it into medium sized cubes. Peel and slice the onions. Peel the carrots and cut them into slices.

In a casserole, fry the meat in 2 tablespoons of oil. Add the vegetables and cook for 5 minutes.

Wet with water at height. Split the vanilla pods in half, collect the seeds, reserve them and add the pods in the casserole. Bring the mixture to a boil, cover and let simmer over medium heat for 1 hour and a half.

At the end of cooking, prepare the roux: melt the butter with the flour in a saucepan. Add the reserved vanilla seeds. Mix this mixture with a ladle of cooking juices. Stir well with a wooden spoon and add more ladles of cooking juices until the sauce is liquid. Then pour it in the casserole. Cook another 5 minutes and serve.