serves
6
prep
40 minutes
cook
1:45 hour
difficulty
Mid
serves
6
people
preparation
40
minutes
cooking
1:45
hour
difficulty
Mid
level
Ingredients
- 1 onion, halved
- 2 cloves
- 1 carrot, coarsely chopped
- 1 leek, coarsely chopped
- 1 garlic bulb, halved
Bouquet garni
- 5 sprigs thyme
- 4 stalks parsley
- 2 bay leaves
Veal blanquette
- 1 kg veal bolar blade, trimmed and cut into 5-cm pieces
- 1 litre veal stock
- 30 g unsalted butter
- 8 pencil leeks, cleaned and halved lengthways
- 8 baby carrots, halved lengthways
- 200 g mushrooms
- 100 g peas
- 100 g crème fraiche
- 2 egg yolks
- 30 g butter
- 30 g plain flour
- chopped parsley and sourdough bread, to serve
Instructions
- Take the onion halves and stud each with a clove, then assemble your bouquet garni by tying herbs together with twine.
- Heat oil in a large cast-iron casserole add the onion halves, carrot, leek, garlic and bouquet garni and cook until slightly coloured.
- While the vegetables are cooking, heat veal stock in a separate pot until simmering
- Add the veal to the vegetables and stir to combine. Pour in the veal stock and to cover generously. Season with salt and pepper and bring to the boil. Skim impurities from surface, reduce the heat to medium and simmer covered for 1-1½ hours until tender. Strain, reserving cooking liquid and veal only. Wipe the casserole clean.
- In a separate pan over medium heat, cook the leeks, carrots, mushrooms and peas with butter until tender. Start with carrots leeks, and mushrooms and cook for 4-5 minutes until soft. Then add peas and cook for a further 1-2 minutes.
- Whisk together to the crème fraiche with egg yolk and set aside.
- Melt the butter in casserole over medium heat, stir in flour and cook, stirring, for 1-2 minutes to cook out the flour. Gradually add 500 ml of the veal poaching liquid, whisking constantly to combine. Bring to a simmer, reduce the heat to medium-low, season with salt and pepper, and cook for 1-2 minutes to thicken slightly.
- Increase heat to medium, whisk in crème fraiche mixture to thicken, but don’t allow to boil at this stage or the sauce will split. Return the veal to the sauce, stir in the blanched vegetables to warm through.
- Serve veal blanquette with chopped parsley and bread
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
