Blanquette of veal, an easy recipe to make
The veal blanquette is a traditional dish, very simple to make and which offers a mixture of delicious flavors.
Follow our recipe to prepare a perfect veal blanquette for 4 people!
- Preparation: 30 minutes
- Cooking: 1h45
- 800 g of veal
- 50g butter
- 2 onions
- 25 cl of white wine
- 50g flour
- 1 carrot
- 2 cloves garlic
- 2 stalks of celery
- 1 bouquet garni (thyme, bay leaf, parsley)
- 20 cl fresh cream
- Salt and pepper
- Peel the onions and the carrot and cut them into small pieces.
- Melt the butter in a casserole dish and sauté the onions and carrot for 5 minutes.
- Add the veal cut into pieces and brown for 10 minutes.
- Sprinkle with flour and mix well until the mixture becomes transparent.
- Pour in the white wine and simmer for 10 minutes over low heat.
- Add the bouquet garni, garlic and celery and moisten with water to cover everything.
- Season with salt and pepper, cover and simmer for 1 hour over low heat.
- Add the fresh cream and mix well.
- Simmer for another 15 minutes over low heat.
- Serve hot.
Your veal blanquette is ready! Serve it hot to take full advantage of the flavors of this classic and delicious dish.
History of the Blanquette de veau in a nutshell
The origin of the Blanquette de veau
Blanquette de veau is a traditional French recipe that dates back to the end of the 19th century. It was first prepared in rural French regions, particularly in Provence. Blanquette was intended to serve frugal and inexpensive meals, and was traditionally made with unmarinated chunks of veal.
The original recipe
The original veal blanquette recipe is relatively simple and only requires a few ingredients: pieces of veal, onions, butter, white wine, flour, veal broth and vegetables (such as carrots or leeks ). The ingredients are cooked in a casserole dish or large saucepan until the veal is tender, then the mixture is reduced and served with rice or pasta.
The evolution of the recipe
Over the years, the veal blanquette recipe has evolved and diversified. In the 1960s, a richer version appeared with the addition of bacon bits, mushrooms and fresh cream. Today, there are many variations of the recipe, with additional ingredients such as zucchini and bell peppers.