Blanquette de Veau

Creamy veal stew with tender vegetables and a velvety sauce.

Ingredients

• 1 kg veal
• 3 carrots
• 2 onions
• 150 g mushrooms
• 50 g butter
• 200 ml cream
• 1 bay leaf
• 2 tbsp flour

Method

1. Brown veal in butter, then add onions and carrots.
2. Add bay leaf and water; simmer for 90 minutes.
3. Sauté mushrooms separately, then add to stew.
4. Mix flour and cream; stir into stew for thickening.

Chef's tips

• Use fresh, young veal for the tenderest stew.