FRIJE

Name: Veal Blanquette with Roquefort
Prep time: 20 min
Cook time: 100 min
Yield: 4 servings
Ingredients: 850 g of veal shoulder; 80 g of Roquefort; 2 medium onion; 175 g of leek; 70 g of butter; 200 g of wheat; 100 g of carrot; 150 g of button mushroom; 2 clove; 20 cl of heavy cream; 1 bouquet garni; salt (according to taste); pepper (according to taste)

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Veal Blanquette with Roquefort

Wheat is a great substitute for rice.

Public

Course: Main course

Preparation time: 20 minutes

Cooking time: 100 minutes

Cost per serving: 4,20 €

Energy: 849 kcal / serving

Nutritional score:

Instructions

1. Wash the vegetables. Cut the leeks into julienne strips. Slice the carrots. Slice the mushrooms. Peel the onions. Finely chop one of the onions. Cut the Roquefort into cubes.
2. Put 30 g of butter in a casserole dish.
3. Sauté the veal meat, cut into pieces, without letting it brown. Season with salt and pepper.
4. Add the carrots, leeks, chopped onion, bouquet garni, and 1 onion studded with cloves.
5. Pour in 2 liters of water and let simmer gently for 1 hour and 15 minutes.
6. Let it settle and keep the broth, about 1.5 liters.
7. Cook the whole wheat in 0.75 liters of the cooking broth until all the liquid is absorbed.
8. Prepare the sauce. Make a roux with the remaining butter and flour. Add the remaining broth, about 0.6 liters, the cream, and the Roquefort cut into small cubes.
9. Serve on a plate.