Blanquette de Veau

This is an ultimate French classic made with veal, carrots, mushrooms & a creamy sauce. Known as a comfort food here in France, it really is one of those dishes that your grandmother likely cooked for you throughout your childhood.

4-6 Servings

Ingredients:

1kg veal, cut into large chunks

2 stalks of celery, simply sliced into halves to fit into the pot

3 carrots, peeled, tops & ends removed but otherwise whole

2 leeks, simply sliced into halves to fit into the pot

1 large onion, peeled but left whole

2 cloves, pierced into the onion

1 bouquet garni (2 bay leaves, 3 sprigs of thyme & 6-8 parsley stalks tied together with kitchen string)

S&P

3 tbsp butter

3 tbsp flour

300gr mushrooms

250ml thick cream

Juice of 1 lemon

Instructions:

Place veal in a large pot. Place on top the celery, carrots, leeks, onion, cloves, bouquet garni, S&P.

Cover with water & bring to boil on a low heat.

As it begins to boil, skim the surface regularly to remove foam-like substance that will rise to the top.

Simmer, uncovered for 1h30, before straining over a large bowl to collect the stock.

Melt butter in a pot & add flour. Whisk vigorously as you slowly add the hot stock.

Simmer 15 minutes on medium heat to reduce sauce then add the cooked veal & the mushrooms.

Simmer another 15 minutes on medium low heat.

Whisk the cream with the lemon juice & pour into the pot. Mix gently & allow gto simmer another 10 minutes.

Slice the cooked carrots & add in at the very end.

Garnish with parsley.

This dish is traditionally served with rice in France though other side dishes such as mash would be lovely as well.