Veal stew | Seasoning to cut Black garlic or Ceps

Recipe imagined by Arthur Huet, assistant of the Savant Food

For 4 people :

- 1 kg of veal
- 2 carrots
- 1/2 leek
- 1 onion
- 500 g of mushrooms 
- 70g butter
- 70g flour 
- White wine
- 10 cl of fresh cream
- Clove, bay leaf.
- 1/2 lemon
 
 
    1. Cut the pieces of meat and put in water.
    2. Once boiling, add the sliced ​​carrots and the leek. 
    3. Add the herbs, then cook for 1 hour over low heat.
    4. Heat the butter and add the flour to make a roux, then cook for 10 minutes, stirring regularly.
    5. Pour in some of the cooking broth and bring to a boil.
    6. Once the mixture has thickened, add the cream, vegetables and meat.
    7. Brown the mushrooms with lemon juice and parsley.
    8. Add to sauce.
    9. Serve your blanquette with rice and the black garlic or porcini mushroom seasoning.