Description
Blanquette de Veau is a classic French veal stew gently simmered in a creamy white sauce with aromatic herbs, mushrooms, and vegetables. Served over fragrant basmati rice, this comforting dish features tender veal chunks cooked slowly until succulent and infused with subtle flavors of garlic, cloves, and crème fraîche, making it a perfect hearty meal for any occasion.
Ingredients
Rice
- 2 cups basmati rice
- 3 cups water
- 1 tsp table salt
- 1/4 cup vegetable oil or grapeseed oil
Veal Stew
- 1 1/2 lbs veal, cut into medium chunks
- 1 small onion, sliced
- generous pinch of kosher salt
- 1 bouquet garni (3 sage leaves, 2-3 sprigs of thyme, 1 bay leaf)
- 1 large carrot, peeled and sliced
- 1 small leek, rinsed, white and green parts, sliced
- 8 oz mushrooms, sliced
- 3 tbsp unsalted butter, separated
- 1/4 cup all-purpose flour
- 1 clove garlic, minced
- 1/3 cup crème fraîche
- small pinch of ground cloves
Instructions
- Prepare the Veal: Place the cut veal into a pot or large sauté pan and cover with enough water so the veal is fully submerged. Add a generous pinch of kosher salt and the sliced onion. Bring to a boil over high heat, skimming off any scum that rises to the surface, then discard it.
- Simmer the Veal: Reduce the heat to a gentle simmer and add the bouquet garni. Cover with a lid and cook for 1.5 hours or until the veal is tender.
- Sauté the Mushrooms: While the veal cooks, melt 1 tablespoon of unsalted butter in a pan over medium heat. Add the sliced mushrooms and sauté until tender. Set aside for later.
- Cook the Rice: Rinse the basmati rice under water. Drain and add the rice to a saucepan with 3 cups of water, 1 teaspoon of salt, and 1/4 cup vegetable or grapeseed oil. Bring to a boil over high heat, then reduce heat to low, cover, and cook for 40 minutes to 1 hour until tender.
- Add Vegetables to Stew: Once the veal is tender, add the sliced carrot and leek to the pot. Continue to cook for 20 to 30 minutes until vegetables are softened.
- Make the Roux: In a separate pan, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and stir until butter is fully melted. Add the flour and stir continuously for about 1 minute to form a smooth paste.
- Incorporate the Roux and Mushrooms: Stir the roux mixture into the veal stew to thicken the sauce. Remove the bouquet garni. Add the sautéed mushrooms and stir to combine.
- Add Crème Fraîche and Seasonings: When ready to serve, stir in the crème fraîche and warm it through for a few minutes. Taste and adjust salt and pepper as needed. Finish by stirring in a small pinch of ground cloves.
- Serve: Serve the creamy veal stew hot over a bed of the cooked basmati rice.
Notes
- Skimming the scum during boiling results in a cleaner broth and better flavor.
- Use a bouquet garni for authentic herb-infused flavor; tie the herbs together for easy removal.
- You can substitute crème fraîche with sour cream or heavy cream but crème fraîche provides a slightly tangier and richer taste.
- If veal is not available, a tender cut of chicken or pork can be used as substitutes.
- Be patient when cooking rice on low heat to ensure fluffy, tender grains.
- Make sure to stir the roux constantly to avoid lumps in the sauce.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
