Blanquette
Main Dishes • French
Description
Blanquette is a type of stew made from white meat (veal, lamb, or chicken) or fish, prepared in a white creamy sauce with mushrooms and small onions.
Ingredients
- Veal 5 lbs
- Parsley 1 bunch
- Onion 2 heads
- Carrot 4 pieces
- Bouillon cube 2 pieces
- Leek 1 stalk
- Turnips 12 pieces
- Butter 0 oz
- Wheat Flour 0 oz
- Crème fraîche 20 oz
- Chervil 3 sprigs
- Salt to taste
- Ground Black Pepper to taste
- Bouquet Garni 1 bunch
Step-by-Step Guide
Step 1
Cut the meat (preferably veal) into pieces weighing about 50 grams. Place the meat in a pot, cover with water, and bring to a boil. Skim off the foam, reduce the heat so that the meat simmers but does not boil.
Step 2
Peel the onions and cut each onion into 8 pieces. Peel and coarsely chop the carrots. Add the onions, carrots, bouillon cubes, and bouquet garni to the pot with the meat. Cook the meat and vegetables without boiling for 40 minutes.
Step 3
Trim the green part and root of the leek, remove the top leaf from the white part of the stalk, and cut it diagonally into pieces 2-3 cm thick. For the turnips (they should be small and preferably with greens), trim the greens, leaving about 10 cm, thoroughly clean each turnip, and wash well along with the leek.
Step 4
Using a slotted spoon, remove the meat, vegetables, and bouquet garni from the pot. Add the turnips and leek to the broth, bring to a boil, and cook for 17-20 minutes. Remove the vegetables with a slotted spoon and reduce the broth until about 2 ladles of liquid remain.
Step 5
In a bowl, mash the butter and mix well with the flour until creamy. Pour a small amount of broth into the bowl, dilute the mixture, and pour it back into the pot. Stir, then add the crème fraîche and mix thoroughly again.
Step 6
Add the meat along with the carrots and onions to the pot, stir, and simmer on low heat for 10 minutes. Add salt and pepper, as well as parsley and chervil leaves to taste.
Step 7
Add the turnips and leek to the meat, stir, and simmer for a few more minutes.
Step 8
Serve the meat with the vegetables on warmed individual plates and drizzle with the sauce.
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