Creamy Veal Blanquette with Coconut
Main course
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Cook Time
2 h
Servings
6
Difficulty
Medium
Prep Time
30 Min
Description
Veal blanquette, a classic revisited with an exotic touch of coconut milk! I have been preparing this recipe for years and it is always a sensation. The meat is incredibly tender and the sauce is wonderfully smooth. Coconut milk brings a subtle sweetness that goes perfectly with vanilla. It is a perfect dish for family meals or special occasions. The preparation is a bit long, but the result is really worth it. A comforting and tasty dish, ideal for autumn or winter evenings. Do not hesitate to accompany it with basmati rice for a complete and balanced meal.
Ingredients (10 ingredients)
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Veal for blanquette
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1 piece Egg yolk
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10 cl Coconut milk
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10 cl Cream
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1 bouquet Bouquet garni
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40 g Flour
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60 g Butter
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2 piece Carrots
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1 piece Onion
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1 clove Vanilla bean
Preparation (5 steps)
Preparation of vegetables
Peel the carrots and cut them into slices. Peel the onion and cut it into quarters. Set aside.
Cooking the meat and vegetables
Melt 20 g of butter in a pan. Fry the meat cut into pieces until lightly browned. Transfer the meat to the Thermomix bowl. Add the carrots, onion, bouquet garni and scraped vanilla bean. Add water to cover the meat. Close the bowl and set 1 hour 30 minutes/100°C/Stufe 1/Linkslauf.
Preparation of the sauce
Remove the meat and vegetables from the bowl and set aside. Filter the cooking juice and put it back in the bowl. Add 40 g of butter and melt for 2 Min./50°C/Stufe 2. Add the flour and mix for 20 Sek./Stufe 3.
Cooking the sauce
Set 10 Min./90°C/Stufe 2 to cook the sauce.
Finalizing the blanquette
Beat the egg yolk with the coconut milk and cream in a bowl. Add this mixture to the sauce in the Thermomix bowl. Add the reserved meat and vegetables. Heat for 3 Min./70°C/Stufe 1/Linkslauf. Serve hot.
Finished cooking? Great! 🎉
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Created by
Lea Richard
1
Rezept
0
Kochbücher
Allergens
- Milk
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