Blanquette de veal

Name: Blanquette de veal
Total time: 9000 s
Yield: Serves 4 servings
Ingredients: 1.1 lbs veal, cut into large cubes (500 g); 1 large leek; 1 1/4 cups carrots (about 8.8 oz or 250 g); 1 large parsnip; 1 1/2 large onions; 4 Yukon Gold or other firm potatoes; 7-8 fresh white mushrooms; 1 veal bone; 4 whole cloves; 1 bay leaf; 1 sprig thyme; 4 whole black peppercorns; 1 large pinch coarse salt; 4.5 oz Gorgonzola with Mascarpone (125 g); 2 tablespoons butter (about 0.9 oz or 25 g); 2 tablespoons sunflower oil

Caroline Maire @cook_5906935

Perigord

Made with tender veal, flavorful and colorful vegetables, this blanquette will surprise you with a little Italian twist...

Caroline Maire @cook_5906935

Perigord

Made with tender veal, flavorful and colorful vegetables, this blanquette will surprise you with a little Italian twist...

Saved

Ingredients

2 hours 30 minutes

Serves 4 servings

1.1 lbsveal, cut into large cubes (500 g)
1large leek
1 1/4 cupscarrots (about 8.8 oz or 250 g)
1large parsnip
1 1/2large onions
4Yukon Gold or other firm potatoes
7-8fresh white mushrooms
1veal bone
4whole cloves
1bay leaf
1 sprigthyme
4whole black peppercorns
1large pinch coarse salt
4.5 ozGorgonzola with Mascarpone (125 g)
2 tablespoonsbutter (about 0.9 oz or 25 g)
2 tablespoonssunflower oil

Saved

Steps

2 hours 30 minutes

1

First, make a broth: In a large stockpot, add the veal bone, 1 onion studded with the cloves, thyme, bay leaf, the green part of the leek, 1 carrot, a large pinch of coarse salt, and the peppercorns. Cover with 12 3/4 cups cold water (3 liters). Bring to a boil over high heat, then simmer gently for 1 hour 30 minutes.
2

In a Dutch oven, melt the butter with the sunflower oil over low heat. Remove from heat as soon as the butter is melted. Off the heat, add the veal and the vegetables cut into thick slices. Add enough broth to just cover the ingredients. Add a pinch of Espelette pepper. Return to medium heat and cook for 1 hour 30 minutes.
3

After this time, add the potatoes (whole or cut into large cubes, depending on size) and the mushrooms. Bring back to a boil and continue cooking over medium heat for another 30 minutes.
4

At the end of cooking, add the Gorgonzola with Mascarpone, let it melt, and gently stir to combine.
5

Serve immediately!