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Add a touch of exoticism and sweetness to your blanquette recipe! Vanilla and mushrooms, this recipe is a real delight.
For 6 persons
- 1 kg of veal (breast, shoulder)
- 2 onions
- 3 carrots
- 1 box of mushrooms
- 40 g of flour
- 40 g of butter
- 3 vanilla pods
- salt pepper
Degrease the meat and slice it into medium sized cubes. Peel and slice the onions. Peel the carrots and cut them into slices.
In a casserole, fry the meat in 2 tablespoons of oil. Add the vegetables and cook for 5 minutes.
Wet with water at height. Split the vanilla pods in half, collect the seeds, reserve them and add the pods in the casserole. Bring the mixture to a boil, cover and let simmer over medium heat for 1 hour and a half.
At the end of cooking, prepare the roux: melt the butter with the flour in a saucepan. Add the reserved vanilla seeds. Mix this mixture with a ladle of cooking juices. Stir well with a wooden spoon and add more ladles of cooking juices until the sauce is liquid. Then pour it in the casserole. Cook another 5 minutes and serve.