Veal Blanquette with Carrot Mash and Morels

Name: Veal Blanquette with Carrot Mash and Morels
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 3 - 4
Ingredients: 4 veal steaks; 1l veal stock; 150g creme fraiche; 10g flour; 10g + 30g parsley butter; 2 bay leaves; 1/2 onion, chopped; 1 clove of garlic, minced; 1 tsp herbes de provence; 1 leek white, chopped; 250g morels; 1 egg yolk; 500g carrots; 1 potato; Rest of veal stock; A handful of chervil; A handful of parsley; Salt & pepper

Drogo

Servings

3 - 4

Prep Time

30 minutes

Cook Time

90 minutes

Enjoy the elegance of our veal blanquette with carrot mash and morels, a revisited timeless French dish. Tender veal simmers in a velvety white sauce, enriched with herbs and onions. Paired with creamy carrot mash, its vibrant colours complement sautéed morel mushrooms for a symphony of flavours. Experience gourmet pleasures and sophistication with this classic delicacy, reimagined by our team of experts at Fine Food Specialist.

Ingredients

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4 veal steaks
1l veal stock
150g creme fraiche
10g flour
10g + 30g parsley butter
2 bay leaves
1/2 onion, chopped
1 clove of garlic, minced
1 tsp herbes de provence
1 leek white, chopped
250g morels
1 egg yolk
500g carrots
1 potato
Rest of veal stock
A handful of chervil
A handful of parsley
Salt & pepper

Directions

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Step 1, Add butter to a pan and fry onions, leek, parsley, chervil and add garlic. Add the bay leaves and top with veal stock. Bring to a boil.
Step 2, Lower the temperature, add morels and herbs, and leave to simmer for 1h.
Step 3, In the meantime, prepare the mash. Peel the carrots and the potato, dice and add to a pot of salted boiling water and 1 glass of veal stock. Cook until tender.
Step 4, In a bowl, mix together flour and 2 tbsp of veal stock. Add to the simmering pot of leeks and morels.
Step 5, In another bowl, mix half of the creme fraiche with the egg yolk. Add to the pot. Cook for 2 more minutes and turn the heat off.
Step 6, Separately, cook the veal steaks on a pan. Brush them slightly with oil, salt and pepper. Place on a very hot pan and fry for 3 minutes on each side. Then turn off the heat, add a lid and leave it to steam for about 5 to 10 minutes.
Step 7, Once the carrots are cooked through, drain most of the water, add 30g of parsley butter and the rest of the creme fraiche and mash until smooth.
Step 8, Plate the mash on the place, then add the morels and leek blanquette sauce and the veal steak. Top with micro parsley and serve!