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

Elegant, comforting and deeply flavourful, this veal blanquette with carrot mash and morels puts a luxurious twist on a classic French dish. Tender veal steaks are served with a velvety, herb-infused sauce enriched with crème fraîche, leek and onion, while delicate morel mushrooms bring an earthy, nutty depth that makes this dish particularly special.

The creamy carrot and potato mash provides a beautiful contrast to the rich blanquette sauce, bringing a subtle sweetness and vibrant colour to the plate. Fresh parsley and chervil add a final touch of freshness, while the morels give the dish their distinctive woodland character. Morels are especially prized for their meaty texture and earthy, nutty flavour, making them a wonderful partner for delicate veal.

This veal blanquette recipe is a sophisticated yet comforting choice for a dinner party, Sunday lunch or special occasion. It is a beautiful example of how premium ingredients can transform a classic French recipe into an impressive restaurant-style dish at home. Serve the tender veal with generous spoonfuls of creamy carrot mash, morels and the silky blanquette sauce for a truly memorable meal.

Tender veal blanquette with earthy morel mushrooms and creamy carrot and potato mash.

Ingredients

Veal Blanquette with Carrot Mash and Morels

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

Method

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!