Authentic home cooking from France, with US measurements. 
Veal Roast Blanquette-Style
Served with fragrant rice, I find this recipe really nice, especially since the roast turns out perfectly tender. Cooking time will vary depending on the size of the roast. Slow simmering is what makes all the difference.
Veal Roast Blanquette-Style
Served with fragrant rice, I find this recipe really nice, especially since the roast turns out perfectly tender. Cooking time will vary depending on the size of the roast. Slow simmering is what makes all the difference.
Open in Cookpad AppSteps
- 1
Brown the veal roast on all sides in olive oil, then set aside. Sauté the sliced onion. Place both in the slow cooker. Sauté the carrots, sliced, and add them to the slow cooker.
- 2
Let the mushrooms release their liquid, then drain them, reserving the juice. Add the mushrooms to the slow cooker as well. Place the roast on top of the vegetables.
- 3
Season with salt and pepper, add a large sprig of rosemary (you can put it in a disposable pouch if you like), and 2 or 3 unpeeled garlic cloves. Pour in the white wine and a glass of water. Let simmer for several hours, depending on the size of the roast. At the end of cooking, dissolve the cornstarch in the mushroom juice to thicken the sauce. If you like, stir in a generous tablespoon of sour cream and some pitted green olives.
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