From Justine Philippe's kitchen in France.

Originally published on Cookpad France as Blanquette de veau, with US measurements.

Blanquette de veal

Name: Blanquette de veal
Total time: 7200 s
Yield: Serves 2 servings
Ingredients: 1 leek (white part only); 3 carrots; 1 onion; 2 1/4 lbs veal stew meat (about 1 kg); Salt; Pepper; 1/4 cup butter (60 g); 1/2 cup all-purpose flour (60 g); Rosemary; leaf Bay; 2 tablespoons crème fraîche

Justine Philippe @Justineph

Blanquette de veal

Justine Philippe @Justineph

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Ingredients

2 hours

Serves 2 servings

1leek (white part only)
3carrots
1onion
2 1/4 lbsveal stew meat (about 1 kg)
Salt
Pepper
1/4 cupbutter (60 g)
1/2 cupall-purpose flour (60 g)
Rosemary
leafBay
2 tablespoonscrème fraîche

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Steps

2 hours

1

Place the veal and vegetables in a large pot with cold water. Bring to a simmer over low heat and cook for 1 hour 30 minutes.
2

Strain the meat, vegetables, and broth. In a separate pan, make a roux by melting the butter over low heat, then stirring in the flour. Gradually add ladlefuls of the broth, stirring until the sauce thickens. In a bowl, whisk the crème fraîche until smooth, then stir it into the blanquette sauce.
3

Add the meat back into the sauce and serve.