Veal blanquette is a bit like the Proust madeleine of my childhood. My grandmother prepared it every Sunday, and the smell that filled the house remains etched in my memory. It is a simple dish, but one that requires time and attention to reveal all its flavors. Using the Thermomix® greatly simplifies the task, while preserving the authenticity of the recipe. The veal knuckle, cut into pieces, is the main ingredient. It brings a melting texture and a delicate taste. The butter, used to brown the meat, gives it a beautiful golden color and a subtle aroma. The flour, meanwhile, thickens the sauce and gives it a creamy consistency. The thick cream, egg yolk and lemon juice form the binding, which adds richness and a touch of acidity that perfectly balances the dish. The fresh parsley, chopped, brings a note of freshness. The onions, cloves, thyme and bay leaf delicately flavor the broth. To make this blanquette successful in the Thermomix®, it is important to brown the meat well before cooking it in the Thermomix®. This develops the flavors and prevents the meat from being overcooked. Feel free to use a little more butter if necessary. When preparing the sauce base, be sure to deglaze the pan with water, scraping the cooking juices. This will add depth to the sauce. While cooking in the Thermomix®, monitor the consistency of the sauce. If it is too liquid, you can extend the cooking for a few minutes. When adding the binding, be careful not to boil the sauce, as it may curdle. For a vegetarian version, you can replace the veal with button mushrooms or textured soy proteins. For a vegan version, use vegetable cream and replace the egg yolk with cornstarch. You can also vary the spices by adding a pinch of nutmeg or white pepper. Veal blanquette is traditionally eaten with steamed potatoes or white rice. You can also accompany it with green vegetables, such as green beans or peas. A dry and fruity white wine, such as a Sancerre or a Pouilly-Fumé, will perfectly accompany this dish. Veal blanquette keeps very well in the refrigerator for 2 to 3 days. You can also freeze it. To reheat it, simmer gently over low heat. You can prepare the blanquette in advance and reheat it when serving. This allows the flavors to develop and intensify.

Creamy Veal Blanquette

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Description

Ingredients (12 ingredients)

Preparation (6 steps)

Preparation of onions

Browning the meat (outside Thermomix)

Preparation of the base of the sauce

Cooking the blanquette

Preparation of the binding

Finalization of the blanquette

Finished cooking? Great! 🎉

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