Photo: K8
Blanquette of veal
17 ingredients
30 min + 50 min
Serves 6
openrecipes
From Gordon Ramsay, a blanquette is a stew made with pale-coloured meats which are not fried first
Estimated Nutrition (whole recipe, rough)
590
Calories
20g
Protein
25g
Fat
70g
Carbs
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Veal | not in our table | 0 |
| Horseradish | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1l veal stock (see goes well with for recipe)
- 250ml white wine
- 2 medium leeks , trimmed and chopped
- 3 sticks celery , chopped
- 3 carrots , chopped
- 2 shallots , chopped
- 1 whole head garlic , halved
- 2 sprigs rosemary
- 1kg boneless shoulder or back rib of veal
- 300g button mushrooms , trimmed and halved if large
- 3 egg yolks
- 284ml pot double cream
- 1 tbsp horseradish sauce or wholegrain mustard
- 25g butter , plus a little knob extra for the pasta
- large bunch flatleaf parsley , stalks trimmed, leaves roughly chopped
- grated zest and juice ½ lemon
- 300g fresh tagliatelle
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes