Veal blanquette recipe with black garlic or porcini mushrooms
Serves 4:
- 1 kg veal
- 2 carrots
- 1/2 leek
- 1 onion
- 500 g mushrooms
- 70 g butter
- 70 g flour
- White wine
- 10 cl crème fraîche
- Clove, bay leaf.
- 1/2 lemon
- 1 organic Black Garlic seasoning pencil
- 1 Porcini mushroom seasoning pencil
- Cut the meat into pieces and place in water.
- Once boiling, add the sliced carrots and leek.
- Add the aromatics, then simmer for 1 hour over low heat.
- Heat the butter and add the flour to make a roux, then cook for 10 minutes, stirring regularly.
- Pour in a portion of the cooking broth and bring to a boil.
- Once the mixture has thickened, add the cream, vegetables, and meat.
- Sauté the mushrooms with lemon juice and parsley.
- Add to the sauce.
- Serve your blanquette with rice and the Black Garlic or Porcini seasoning pencil to shave over it.
