The recipe for veal blanquette by Cyril Lignac

How about a Cyril Lignac-style veal blanquette? The chef shares his easy-to-follow recipe with us step by step!

  The recipe for veal blanquette by Cyril Lignac

Today, Cyril Lignac whets our appetite with its veal stew ! Like every morning, the chef we share a recipe greedy on RTL. He offers us today his recipe for veal stew to prepare in 20 minutes. We share with you all the necessary ingredients and the steps to follow!

The ingredients for Cyril Lignac's veal blanquette

This recipe by Cyril Lignac is planned for 4 people. Here are the necessary ingredients:

  • 850g veal stew in 70g pieces
  • 1 onion
  • 3 carrots
  • 3 green cabbage leaves
  • 2 button mushrooms
  • 1 bunch of chives
  • 50 g of farine
  • 75 g + 10 g beurre
  • 15 cl liquid cream
  • Olive oil
  • 1 teaspoon coarse cooking salt
  • Fine salt and ground pepper

Ask your butcher for long-cooked meat: collar, shoulder, flank, tendon...

The stages of Cyril Lignac's veal blanquette

It takes 20 minutes to prepare and 40 minutes to cook. Here are the steps to follow:

  1. Plunge the meat into a saucepan of salted boiling water with coarse cooking salt and simmer for 5 minutes. Drain the meat with a slotted spoon onto a plate or dish. Leave aside.
  2. Peel the carrots and the onion. Cut the carrots into rings, cut the onion into four, cut the cabbage leaves into three. Trim the earthy stems of the mushrooms and wash them, cut one into quarters, slice the other into thin slices, set aside separately. Wash and chop the chives.
  3. In a casserole dish with plenty of water, place the cabbage leaves, carrots, onions, mushroom quarters, pre-cooked pieces of veal. Bring to a boil, then lower the heat. Let cook for at least 30 minutes. At the end of cooking, pass the broth through a strainer into a salad bowl and place the vegetables and the veal in a clean saucepan.
  4. In a saucepan, make a roux with the 75 g of butter and the flour. Mix with a whisk and cook without browning for 12 minutes to fully cook the starch. Then pour in the broth for cooking the veal and vegetables while still lukewarm. Whisk well, add the liquid cream, mix, then check the seasoning of the sauce. Add meat and vegetables in it. Mix gently.
  5. In a hot frying pan, pour a line of olive oil, put the sliced ​​mushrooms, season with fine salt. Let them color gently, add a knob of butter and pepper.

All you have to do is serve your veal blanquette with basmati rice and mushrooms. Sprinkle with chopped chives.

The complete chronicle of Cyril Lignac on RTL is to be found here .Source