Name: Blanquette de Veau
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 2 çay kaşığı bay leaf; 2 pound boneless veal shoulder, cut into 1 1/2-inch cubes; 6 yemek kaşığı butter; 2 g carrots, cut into chunks; 6 bardak Chicken stock; 20 g Chopped fresh parsley leaves for garnish, optional; 2 g egg yolks; 0.25 bardak flour; 1 yemek kaşığı Fresh lemon juice; 7 çay kaşığı fresh thyme sprig; 0.5 bardak Heavy cream; 1 onion; 10 g salt and black pepper to taste; 2 g turnips or parsnips

Malzemeler

Malzemeler
2 çay kaşığı bay leaf
2 pound boneless veal shoulder, cut into 1 1/2-inch cubes
6 yemek kaşığı butter
2 g carrots, cut into chunks
6 bardak Chicken stock
20 g Chopped fresh parsley leaves for garnish, optional
2 g egg yolks
0.25 bardak flour
1 yemek kaşığı Fresh lemon juice
7 çay kaşığı fresh thyme sprig
0.5 bardak Heavy cream
1 onion
10 g salt and black pepper to taste
2 g turnips or parsnips

Hazırlanışı

Melt 57g butter in a Dutch oven over medium heat.

Add 150g onion and 2g carrots, sweating until softened, about 5 minutes.

Add 907g veal cubes and cook until lightly browned on all sides.

Blanquette de Veau

Malzemeler

Hazırlanışı

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