Name: Easy blanquette
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: Serves 4
Cuisine: French
Ingredients: 200 g fresh shelled peas; 3 onions; 600 ml brown veal stock; 80 g butter; Salt and pepper; 200 ml pouring cream; 200 g mushrooms; 1 egg yolk; 4 carrots; 1 kg veal shoulder, cut into pieces

Preparation info

Serves
4

Difficulty
Easy
Ready in
2 hr 30

Appears in

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

About

Ingredients

3 onions
200 g mushrooms
4 carrots

Method

Peel and slice the onions. Quarter the mushrooms.

Peel and cut the carrots into lengths on the diagonal.

Brown the pieces of veal with the onions in the butter in a flameproof casserole dish. Add the veal stock, bring to the boil and remove any impurities from the surface with the skimmer.

Add the carrots and mushrooms, season, cover and cook for 1 hour 50 minutes over l