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Preparation time
15 minutes
Total time:
4 hours
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Ingredients
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30 ml (2 tbsp.) olive oil
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1 kg (2.2 L) cubed veal
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1 onion, chopped
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375 ml (1 ½ cups) leeks, chopped
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2 celery stalks, chopped
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5-6 small carrots, peeled and halved
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2-3 bay leaves
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1-2 sprigs of fresh thyme
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2-3 cloves
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250 ml (1 cup) white wine
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125 ml (1/2 cup) chicken broth
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Salt and pepper to taste
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30 ml (2 tbsp.) cornstarch
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250-375 ml (1 to 1 ½ cups) 35% cream
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Directions
- In a nonstick skillet, heat the oil. Sear the veal cubes on both sides, until nicely browned. Add onions, leeks, and celery. Cook 2-3 minutes.
- Place in slow cooker container. Add the carrots, bay leaf, fresh thyme, and cloves.
- Moisten with the white wine and the chicken broth (the liquid must reach ¾ of the ingredients). Mix.
- Cover. Cook in the slow cooker on high temperature between 3 and 3:30, or until the meat is cooked.
- Remove the cover. Bring to a boil.
- In a bowl, mix the starch and the 35% cream. Add this mixture to the hot veal blanquette.
- Mix gently until the sauce is thick and creamy.
- Serve immediately.
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