🥘 Blanquette de veau

Name: Blanquette de veau
Total time: 150 min
Yield: 6
Cuisine: France
Ingredients: 1.2 kg veal shoulder or breast, cut into 5 cm pieces; 3 carrots, cut into chunks; 1 onion studded with 2 cloves, plus 200 g small onions; 1 leek top, 1 bay leaf, a few sprigs of thyme and parsley; 300 g button mushrooms; 250 ml single cream (15–20% fat); Juice of ½ lemon; 1 tbsp oil, salt, white pepper

Origin: France

665kcal

per serving · 350 g

190kcal

per 100 g

56 gProtein16 g / 100 g

38 gFat11 g / 100 g

18 gCarbs5 g / 100 g

Blanquette de veau is a classic French stew of veal gently simmered with carrots, onion and herbs, then bathed in a velvety white cream sauce with mushrooms and a squeeze of lemon. The meat is never browned, so it stays pale and very tender. It is traditionally served with rice and is a favourite of French family Sunday lunches.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

✓

High protein16 g protein per 100 g — 34% of the calories

Not vegetarianbecause of: veal

Not veganbecause of: veal, cream

Contains dairybecause of: cream

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

vealcreamcarrotonionmushroomslemon

Recipe

6 servings150 min

Ingredients

1.2 kg veal shoulder or breast, cut into 5 cm pieces
3 carrots, cut into chunks
1 onion studded with 2 cloves, plus 200 g small onions
1 leek top, 1 bay leaf, a few sprigs of thyme and parsley
300 g button mushrooms
250 ml single cream (15–20% fat)
Juice of ½ lemon
1 tbsp oil, salt, white pepper

Method

Put the veal in a pot, cover with cold water, bring to the boil for 2 minutes, then drain and rinse to keep the sauce clear.
Return the veal to the pot with the carrots, clove-studded onion, leek and herbs, cover with about 1.5 litres of water, salt lightly and simmer gently for 1 ½ hours until tender.
Cook the small onions and mushrooms in the oil with a ladle of the veal stock for 10–15 minutes.
Lift out the meat and carrots, strain the stock and boil it until reduced to about 500 ml.
Stir in the cream and simmer until the sauce coats a spoon, then add the lemon juice and season.
Return the veal, carrots, onions and mushrooms to the sauce and warm through before serving.

How to make it lighter

Trim visible fat from the veal and skim the stock well — this keeps the sauce lighter without losing flavour.
Use single cream and let the reduced stock give the sauce body instead of adding more cream.
Pair it with a smaller scoop of rice and steamed green beans or a salad.

History

The name comes from the French word blanc, “white”, describing the pale sauce and unbrowned meat. Blanquette has long been a staple of French home cooking and is often named among the country’s favourite dishes.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →