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Blanquette de Veau

Method

  • Blanch the beans in lightly salted, boiling water. Then drain well, dunk into iced water and drain again.
  • Put the veal in a large pot of boiling water and cook for 4 mins. Then drain well and rinse under cold water.
  • Add a little oil and butter to the pot and melt.
  • Turn the heat down and gently sauté the vegies without colouring, regularly stirring.
  • Then add the flour, turn the heat right down and briefly cook, continually stirring.
  • Return the veal, together with stock to just cover and seasonings. Stir, bring to the boil, turn the heat down and gently simmer for about 45-60 mins until the meat is very tender.
  • Then add the cream, beans, chives and peas. Stir, briefly cook and taste for seasoning.

Ingredients

  • 28 green beans, topped, tailed & halved
  • sea salt & freshly ground pepper
  • 2 kg cubed veal
  • olive oil
  • a knob of butter
  • 12 baby onions, peeled
  • 2 medium carrots, cut into chunks
  • 12 baby turnips, washed well & peeled
  • 12 button mushrooms
  • 2 heaped tbsp plain flour
  • 2 litres chicken (or veal) stock
  • a splash of cream
  • 1-2 tbsp snipped chives
  • ½ cup frozen peas, thawed
  • 1 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm