Recipe Veal Blanquette & Black Garlic or Cep Mushroom
For 4 people:
- 1 kg veal meat
- 2 carrots
- 1/2 leek
- 1 onion
- 500 g mushrooms
- 70 g butter
- 70 g flour
- white wine
- 10 cl fresh cream
- Clove, bay leaf.
- 1/2 yellow lemon
- 1 stick of organic Black Garlic seasoning
- 1 food coloring pencil with Porcini
- Cut the pieces of meat and put them in the water.
- Once boiling, add the sliced carrots and leek.
- Add the herbs, 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 part 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 seasoning to be chopped: Black garlic or Porcini.
