Veal Blanquette
Immagine generata dall'IA
French

Veal Blanquette

Tender veal gently simmered with leek, carrot, onion, and herbs, then finished in a velvety white sauce enriched with cream and lemon. A refined French stew with clean, delicate flavor.

130 min 4 porzioni Medium
Tutte le ricette

Come preparare

1
Place the veal in a large pot and cover with the cold water. Bring it slowly to a bare simmer over medium heat, skimming the gray foam that rises during the first 8 minutes.
2
Add the leek, carrots, onion, bay leaf, thyme, and 7 g of the salt. Maintain a very gentle simmer, partially covered, for 75 to 90 minutes, until the veal is fork-tender but still holds its shape.
Veal and aromatic vegetables gently simmering in a pale broth Immagine generata dall'IA
3
Transfer the veal to a warm bowl and strain the cooking liquid through a fine sieve into a jug. Discard the spent aromatics and keep 750 ml of the clear broth hot.
4
Melt 35 g of the butter in a clean heavy saucepan over medium-low heat. Whisk in the flour and cook for 2 minutes, stirring constantly, until the mixture is smooth and pale but not browned.
5
Gradually whisk the hot broth into the roux until smooth. Bring the sauce to a gentle simmer and cook for 8 minutes, whisking often, until it lightly coats a spoon.
6
Melt the remaining butter in a small skillet over medium heat. Add the reserved carrots and leek pieces and sauté for 4 minutes, until glossy and just tender.
7
Return the veal and sautéed vegetables to the sauce. Stir in the cream and simmer gently for 8 minutes, without boiling, until everything is hot and the sauce is silky.
8
Remove the pan from the heat and stir in the lemon juice, remaining salt, and black pepper. Taste and adjust the seasoning; the sauce should be creamy, lightly tangy, and pale.
9
Rest the blanquette for 5 minutes off the heat, then spoon it into warm bowls. Scatter with parsley and serve immediately with rice, noodles, or potatoes.
Finished Veal Blanquette with tender veal, vegetables, and parsley Immagine generata dall'IA

Perché questa ricetta funziona

Gentle poaching keeps the veal tender and preserves the stew’s characteristic pale color, while a roux-thickened stock, cream, and lemon create a sauce that is rich without becoming heavy.

Conservazione e riscaldamento

Come conservarla

Refrigerate cooled blanquette in an airtight container for up to 3 days. Store rice or noodles separately when possible.

Come riscaldarla

Reheat gently in a covered saucepan over low heat, stirring occasionally, until steaming hot throughout; do not boil the sauce.

Nutrizione / porzione

694kcal
57,85 gproteine
23,24 gcarboidrati
41,05 ggrassi
P
Pantryvale editorial kitchen
Ricetta preparata per la pubblicazione con ingredienti completi e passaggi ordinati.
Pubblicata il 15 ago 2026 · aggiornata il 15 ago 2026