Nutrition Facts
6 servings
6
Recipe for Veal Blanquette with Tonka Bean
The blanquette is a dish that I make regularly and that is greatly appreciated at home, whether it's made with veal, turkey... or salmon! I wanted to create a simple recipe with a sauce seasoned in a different way. To do this, tonka bean works wonders!
Ingredients
6 braised veal (shoulder, flank, neck, shank)
6 organic carrots
4 organic shallots
1 organic herb bundle
40 organic flour
40 butter
15 thick organic sour cream
1 organic egg yolk
5 organic yellow lemon
1 tonka bean
coarse salt
freshly ground pepper
Directions
1
Peel the carrots and cut them into slants. Peel the shallots.
2
Cut the meat into cubes. Place them in a pot. Cover with cold water and add a tablespoon of coarse salt. Bring to a boil. Skim off any foam carefully. Add the carrots, shallots, herbs, and pepper. Simmer for 1 hour and 30 minutes.
3
Drain the meat and vegetables. Reserve the cooking broth. In a saucepan, melt the butter. Add the flour and cook for three minutes, stirring. Gradually whisk in 500 ml of the broth and thicken for 8 minutes while mixing until you get a creamy sauce.
4
Incorporate the whipped cream with the egg yolk, then the juice of half a lemon. Flavor with grated tonka bean. Mix. Heat in a pot with meat, vegetables, and sauce over low heat without letting it boil.
5
To finish, adjust the seasoning and serve hot with Creole basmati rice. Enjoy your meal!
Ingredients
Ingredients
6 braised veal (shoulder, flank, neck, shank)
6 organic carrots
4 organic shallots
1 organic herb bundle
40 organic flour
40 butter
15 thick organic sour cream
1 organic egg yolk
5 organic yellow lemon
1 tonka bean
coarse salt
freshly ground pepper
Directions
Directions
1
Peel the carrots and cut them into slants. Peel the shallots.
2
Cut the meat into cubes. Place them in a pot. Cover with cold water and add a tablespoon of coarse salt. Bring to a boil. Skim off any foam carefully. Add the carrots, shallots, herbs, and pepper. Simmer for 1 hour and 30 minutes.
3
Drain the meat and vegetables. Reserve the cooking broth. In a saucepan, melt the butter. Add the flour and cook for three minutes, stirring. Gradually whisk in 500 ml of the broth and thicken for 8 minutes while mixing until you get a creamy sauce.
4
Incorporate the whipped cream with the egg yolk, then the juice of half a lemon. Flavor with grated tonka bean. Mix. Heat in a pot with meat, vegetables, and sauce over low heat without letting it boil.
5
To finish, adjust the seasoning and serve hot with Creole basmati rice. Enjoy your meal!
Notes
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