Easy Veal Blanquette with Cookeo

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Easy Veal Blanquette with Cookeo

Easy Veal Blanquette with Cookeo




Ingredients Easy Veal Blanquette with Cookeo
Number of persons
-
4
+

1 kg veal blanquette


2 carrots


1 yellow onion


1 small box of mushrooms (cut)


1 vegetable stock cube


1 chicken stock cube


25 cl white wine


1 small jar of fresh cream


2 egg yolks


1 teaspoon lemon juice


2 tablespoons of flour


10 g soft butter


Salt and pepper




Preparation Easy Veal Blanquette with Cookeo

Total time: 1h10
Prep time: 25 min
Cooking time: 45 min
Cut the meat into medium sized pieces and place it in the Cookeo bowl. Sauté it with the soft butter until the pieces are a little golden brown on the "brown" setting / 3 min (including preheating), stirring with a wooden spoon / stop before step 2.
Sprinkle with flour. Stir well.
Pour 40 cl of water, the stock cubes, the wine. Add water if necessary to cover.
Peel and slice the carrots. Mince the onion. Pour it all into the vat. Add the drained mushrooms.
Simmer gently in the Cookeo on the pressure cooker for 45 minutes. If the mixture is too liquid, add a little flour.
In a bowl, mix well the crème fraîche, egg yolks and lemon juice. Add this mixture at the end of cooking, then stir well.

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