Blanquette de veau

Beautifully tender veal in a rich and creamy sauce.

份量 5 persons, 準備時間: 30 minutes, 料理時間 100 minutes


  • 1.2 kilograms of shoulder or brisket of veal
  • 1 carrot
  • 2 leeks
  • 1 large onion
  • 1 clove of garlic
  • Salt and pepper
  • 2 shallots
  • 1 stalk celery
  • 1 bouquet garni
  • 1 bunch parsley
  • 1 lemon
  • 300 grams of mushrooms
  • 75 millilitre of dry white wine
  • 100 millilitre of cream
  • 2 tablespoon flour
  • 70 grams of butter


  • Peel the carrot, shallots and onions.
  • Chop the onion, leeks, carrots, shallots, garlic and celery (½ 5 mm cubes, ½ in 5 x 5 x 20 mm sticks).
  • Set the timer to 12 minutes at 250°C and bring 2 litres of water to the boil.
  • Remove the stirrer and add the meat and blanche (whiten the meat) it for 3 minutes at 250°C .
  • Rinse the meat under cold water and discard the cooking water.
  • Clean the pan, and assemble together with the stirrer.
  • Add 30 g butter, sliced mushrooms and a few drops of lemon into the pan and set for 7 minutes at 175°C, then remove the mushrooms.
  • Add the meat, the chopped onions, leek, carrots, shallots, garlic, salt, pepper, white wine, celery and bouquet garni.
  • Add water until the meat and vegetables are covered.
  • Set the temperature at 130°C for 60 minutes (cover with lid), then remove bouquet garni.
  • Add 40 g butter into a separate pan and sprinkle it with the flour to make a roux. Add a few spoons of broth.
  • Add the roux into the HomeCooker and cook it for 3 minutes at 130°C
  • Add the vegetable sticks and mushrooms and set the time for 15 minutes at 130°C.
  • Before serving, stir in the cream and a few drops of lemon juice. Finish with chopped parsley.
  • 秘訣: To make it an elegant all white affair, you can replace the orange carrots and the brown mushrooms with kohirabi and parsnips.
Blanquette de veau

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