Blanquette of veal with spinach

Blanquette of veal with spinach

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An original and tasty spinach stew recipe while being reasonably calorie wise.


  • For 4 people
  • 1 kg of veal
  • 100 g spinach
  • 50 g of butter
  • 50 g flour
  • 1 carrot
  • 1 heart of celery branch
  • 1 onion
  • 1 clove of garlic
  • 1 bouquet garni
  • 15 cl of liquid cream
  • salt
  • pepper


Wash and peel the vegetables. Cut the veal into cubes and cook, in a casserole, in boiling water. Add the vegetables, the bouquet garni, salt and pepper, then let simmer for 1:30.
Melt the butter and add the flour. Cook for 4 minutes and add 40 cl of vegetable broth.
Cook over low heat for 5 minutes, pouring 60 cl of broth.
Then pour the cream.
Put everything in the casserole, boil and serve immediately.