Blanquette of veal

Blanquette of veal

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(4 ratings)

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Cooking time

Prep: 30 mins Cook: 50 mins

Skill level

Moderately easy

Servings

Serves 6

From Gordon Ramsay, a blanquette is a stew made with pale-coloured meats which are not fried first

Nutrition and extra info

Additional info

  • After step 2
Nutrition info

Nutrition per serving

kcalories
695
protein
47g
carbs
36g
fat
40g
saturates
20g
fibre
4g
sugar
10g
salt
1.01g

Ingredients

  • 1l veal stock (see goes well with for recipe)
  • 250ml white wine
  • 2 medium leeks, trimmed and chopped
  • 3 sticks celery, chopped
  • 3 carrots, chopped
  • 2 shallots, chopped
  • 1 whole head garlic, halved
  • 2 sprigs rosemary
  • 1kg boneless shoulder or back rib of veal
  • 300g button mushrooms, trimmed and halved if large
  • 3 egg yolks
  • 284ml pot double cream
  • 1 tbsp horseradish sauce or wholegrain mustard
  • 25g butter, plus a little knob extra for the pasta
  • large bunch flatleaf parsley, stalks trimmed, leaves roughly chopped
  • grated zest and juice ½ lemon
  • 300g fresh tagliatelle

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Method

  1. Pour the stock and wine into a large saucepan, then add all the vegetables except the mushrooms. Add the garlic and rosemary and bring to the boil, then simmer, uncovered, for 10 mins.
  2. Trim veal of any excess fat and cut into large bite-size cubes. Add to pan with the mushrooms. Return to a simmer, season well, then cook for 20 mins until meat is just tender; allow longer if it’s not. The stew can be cooled and chilled or frozen at this stage.
  3. When ready to serve, beat together the yolks and cream. Return the stew to a simmer, stir in the horseradish or mustard, briskly mix in yolks and cream, then stir until it starts to thicken slightly. Take care not to overheat or the mixture will curdle. Stir in the butter, remove pan from the heat, then mix in the parsley, lemon zest and juice. Check the seasoning again.
  4. Meanwhile, boil tagliatelle according to pack instructions – about 3 mins for fresh pasta, up to 10 mins for dried. Drain and toss with a little butter. Make into a ‘barrel’ of pasta (see above right) or simply divide between six warmed plates. Spoon the Blanquette of veal on top and serve.
  5. Make a 'barrel' of tagliatelle Gordon's way: Pick up a few strands of pasta, digging a carving fork into the pot 3-4 times. Lift up the pasta so the strands hang free and press against the side of the pan. Then, holding with your (clean) fingers, start to twist the pasta into a barrel shape, pushing back against the pan side once or twice to neaten. When all the strands are wound, up-end the fork intothe centre of a plate and gently push the pasta off.

Recipe from Good Food magazine, April 2006

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Comments

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cor-player's picture
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We all really rated this dish. It's easy to prepare too. Lovely balance of ingredients

Ingredients:
1. added 1/2 red pepper for a little extra colouring

2. forgot the wine! As it turned out we felt the dish was just liquid enough, wine might have meant we would have had to spend some time reducing it.

3. used beef stock as couldn't find veal stock - same thing?

4, served not with tagliatelle but with boiled new potatoes (mint and butter) and a parsnip/celeriac bake with a hint of nutmeg which both gave a texture contrast

chocolate_ros's picture
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Very good- made this for a midweek dinner with British Veal from Waitrose and a good quality Chardonnay. I reduced the veg quantities by about 30%- possibly because we had big carrots and leeks.

I know this isn't traditional for a blanquette but I did sweat the shallots, carrot and celery before adding them to the stew. Personally I don't like them too crunchy and this seemed to do the trick.

Other than that, I stuck fairly closely to the instructions and this stew had a good flavour.

taragunning's picture
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Not to good

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