Veal Blanquette / green vegetables / parsley potatoes

30 - 60 minutes
veal shoulder (or rump/picanha)
Culinaire Saisonnier


Dice the veal and wash in salted water. Bring the veal to the boil in cold water. As soon as it start to boil, drain and rinse the veal in cold water. Add the veal to the vegetable broth together with thyme, bay leaves, salt and pepper. Heat the broth and let it simmer until the meat is cooked.

Remove the veal from the broth and strain the liquid. Add the cream and a little xantana. After bringing it to the boil again, blitz it using a hand mixer. Add 250 grams of butter, the sour cream and potato starch. Boil for another few minutes and season to taste. Add the veal to the sauce.

Clean the vegetables of your choice, blanch them and add some butter. Boil the potatoes until they’re done. Fry them briefly and top with parsley and the puff pastry cookies.



  • 2 kg, diced veal shoulder (or rump/picanha)
  • 1 l vegetable stock
  • thyme
  • bay leaves
  • 1 single cream
  • 200 g sour cream
  • 50 g potato starch
  • xantana
  • 250 g butter
  • various green vegetables
  • puff pastry cookies
  • potatoes
  • parsley, finely chopped

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