Blanquette de Veau (French Veal Ragout)

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Blanquette de Veau (French Veal Ragout)

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Ingredients

6 portion(s)

Blanquette de Veau (French Veal Ragout)

1 Garlic Glove
1 sprig of fresh thyme
2 bay leaves (fresh or dry)
1 celery stalk, sliced
a few sprigs of parsley
2 leeks, sliced (white part only)
150 g carrots, sliced
2 teaspoon olive oil
1 teaspoon salt
1 teaspoon ground pepper
900 g water
1000 g veal shoulder, cut into 3cm cubes
500 g white mushrooms, sliced
50 g Butter
50 g plain flour
100 g crème fraiche
2 egg yolks

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6

1h 10min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Autumn Winter Cooking Steam cooking Steam cooking with Varoma Easy Dinner Supper Main course European Meat dish

Recipe's preparation

Place garlic, thyme, bay leaves, celery, parsley, leeks, carrots, olive oil, salt, pepper, water and veal into mixing bowl and cook 35min/100℃/ speed 1.

Place mushrooms into Varoma dish and cook 10min/Varoma/"Counter-clockwise operation" "Gentle stir setting" .

Remove Varoma dish. Drain liquid from the bowl using the simmering basket and reserve the liquid in a jug.

Pour meat and veggies in your thermoserver and set aside.

Pour 400g of the reserved liquid in the bowl, add butter and flour and mix 10sec/speed 5, then cook 5min/100℃/speed 2.

Add crème fraiche and egg yolks and cook 5min/85℃/speed2. Adjust salt and pepper to taste.

Pour sauce over meat and veggies. Serve with steamed rice.

Accessories you need

Varoma
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Simmering basket
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Spatula TM5/TM6
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Tip

Blanquette de Veau (veal ragout) is what I call the mother of all French dishes. It’s the ultimate French home cooked meal, very traditional, full of delicate flavours with little effort to make.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.