Nutrition Facts
6 servings
6
Veal Blanquette with Garden Vegetables Recipe
What a pleasure it is to simmer vegetables and fragrant herbs from the garden. And that lovely smell that fills the house on a Sunday afternoon! I prepare enough for two meals: one served with croquettes, then as a "sauce for pasta" to freeze, with a bit of parmesan to serve. And there you have a quick and tasty meal during the week.
Ingredients
15 Veal stew
8 Carrot
8 Turnip
1 Garlic clove or bulb
1 Onion
4 Fresh thyme
12 Sage
1 Bay leaf
2 Flour
2 Tomato or 200 grams of diced tomatoes
2 Sugar
Olive oil
1 White wine
20 Veal stock
Salt
Pepper
Directions
1
Clean the turnips and cut them into cubes. Peel the carrots and cut them into sections. Slice the onion and the garlic.
2
If they are fresh tomatoes, peel them (by plunging them for a few seconds in boiling water) and cut them into cubes.
3
Place the meat in a strainer with the flour and shake to coat it evenly.
4
Heat a pot with a drizzle of olive oil. When it's hot, add the meat and leave it untouched over high heat to allow it to brown. Add thyme, sage, bay leaf, and salt.
5
When it sticks well, add the onions and garlic.
6
Deglaze with the wine and scrape the cooked bits from the bottom of the pot.
7
Add the tomatoes, both types of sugar, the carrots, and the turnips.
8
Moisten with the beef broth and cover with water to the appropriate level. Let simmer on low heat while monitoring for one hour. Increase the temperature at the end to thicken if needed.
9
To finish, pepper and remove the stems and leaves of the sage and thyme. Serve with pasta or croquettes.
Ingredients
Ingredients
15 Veal stew
8 Carrot
8 Turnip
1 Garlic clove or bulb
1 Onion
4 Fresh thyme
12 Sage
1 Bay leaf
2 Flour
2 Tomato or 200 grams of diced tomatoes
2 Sugar
Olive oil
1 White wine
20 Veal stock
Salt
Pepper
Directions
Directions
1
Clean the turnips and cut them into cubes. Peel the carrots and cut them into sections. Slice the onion and the garlic.
2
If they are fresh tomatoes, peel them (by plunging them for a few seconds in boiling water) and cut them into cubes.
3
Place the meat in a strainer with the flour and shake to coat it evenly.
4
Heat a pot with a drizzle of olive oil. When it's hot, add the meat and leave it untouched over high heat to allow it to brown. Add thyme, sage, bay leaf, and salt.
5
When it sticks well, add the onions and garlic.
6
Deglaze with the wine and scrape the cooked bits from the bottom of the pot.
7
Add the tomatoes, both types of sugar, the carrots, and the turnips.
8
Moisten with the beef broth and cover with water to the appropriate level. Let simmer on low heat while monitoring for one hour. Increase the temperature at the end to thicken if needed.
9
To finish, pepper and remove the stems and leaves of the sage and thyme. Serve with pasta or croquettes.
Notes
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