BLANQUETTE DE VEAU LEGERE



480 g (1,05 lbs) veal shoulder in 2 to 3 cm (0,78-1,18 inc)  cubes - 80 g (0,176 lbs) onion - 40 g (0,088 lbs) celery - 80 g (0,76 lbs) carrot - bouquet garni with cloves - 360 g canned fresh mushrooms - 240 g frozen baby onions - 1 tsp chopped chervil - salt, pepper


FOR THE SAUCE: 240 g (0,79 lbs) zucchini - 2 tsp lemon juice - 100 g (0,22 lbs) 0% cottage cheese

Fill a large sauté pan with cold water. 

Place the meat, the peeled and quartered onion, the celery washed and cut into small pieces, the carrot peeled and thinly sliced.

Add the bouquet garni, clove, salt and pepper. 

Bring to a boil. reduce the heat and skim.

Leave to cook for 50 minutes over low heat (15 minutes in the pressure cooker from the rotation of the valve). 

Meanwhile, peel and dice the zucchini. Cook for 5 to 10 minutes in salted boiling water, drain and set aside.

Remove the earthy end of the mushrooms, the wash, cut them into four if they are large and brown them in a non-stick pan.

Peel the onions and cook them for 10 minutes in water. boiling. As soon as the meat is cooked, prepare the sauce: pour the cooked zucchini, lemon  juice, white cheese and about 12 ½ cl of lemon juice from the veal, strained, just to have the sauce  runny. 

Drain the meat, surround it with vegetables, drizzle with sauce and sprinkle with chervil.


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