Dish

Blanquette de veau

Veal Stew in White Sauce

Blanquette de veau is a creamy and comforting dish that is perfect for a winter meal. The veal is cooked until it is tender and falls apart in your mouth. The vegetables add a nice crunch and sweetness to the dish. The sauce is rich and creamy, with a hint of lemon and herbs. This dish is perfect for a family dinner or a dinner party with friends.

European cuisine› Western European cuisine› French cuisine

Stew

Origins and history

Blanquette de veau originated in France in the 19th century. It was originally made with lamb, but veal is now more commonly used. The dish was popularized by French chefs and is now a staple in French cuisine.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It contains veal and cream.

Variations

There are many variations of Blanquette de veau, but the most common variation is Blanquette de veau à l'ancienne, which is made with veal and mushrooms. Another variation is Blanquette de veau à la Normande, which is made with veal and apples.

Presentation and garnishing

Blanquette de veau can be presented in a rustic style, with the stew served in a large pot or casserole dish. Garnish with fresh herbs such as parsley or thyme.

Tips & Tricks

To make the dish even creamier, add a dollop of crème fraîche to each serving.

Side-dishes

Blanquette de veau is traditionally served with rice or boiled potatoes. A side salad or roasted vegetables would also be a nice addition to the meal.

Drink pairings

A crisp white wine such as a Chardonnay or a Pinot Grigio would pair well with Blanquette de veau. A light beer such as a Belgian Witbier would also be a good choice.