Classic Veal Blanquette

Classic Veal Blanquette

  • Preparation 40 min
  • Cooking 3 h
  • Servings 6

A symbol of rustic cuisine, blanquette is served both in bistros and families, just like pot-au-feu or beef bourguignon. It’s still among France’s favourite dishes and remains firmly rooted in tradition.

  • Nut-free




Note from Ricardo

To easily peel the onions, blanch in boiling water for 2 minutes. Drain and rinse under cold water. Drain again and peel. Compost the peels.

You can keep the carrots for serving, if desired. Cut them into small, angled pieces and add back into the sauce at the same time as the meat in step 10.

Personal Note

To help you with this recipe

Orly / Joseph Strauss 16L Cooking Pot with Glass Lid

Orly / Joseph Strauss 16L Cooking Pot with Glass Lid

182 $

Perfect for cooking a large batch of pasta sauce or soup, the Orly / Joseph Strauss Cooking Pot with Glass Lid is a welcome addition to any kitchen. This high-end cooking pot has a smart design that cooks your favourite dishes evenly while sealing in the delicious flavour.

Shop now