Light veal blanquette

Recipe: Light veal blanquette

Light veal blanquette recipe, I love the blanquette. I slipped a bit with tradition, but this blanquette I wanted so much. Well I know, by putting tomatoes, I risk the wrath of the Puritans. But I really like cooking by instinct, often with the inspiration of the moment and the products available, here with this light veal blanquette, but so tasty. I love veal when it’s simmering gently in a cast iron casserole dish. For this recipe for light veal blanquette I used Savagnin du Jura, it is a wine with a lot of character, I love it.

Recipe ingredients

  • Light veal blanquette recipe for 5 people:
  • 700 gr of veal blanquette, with or without bone
  • 500 gr of veal breast
  • 3 small onions
  • 1 tablespoon of soy sauce
  • 2 tomatoes
  • 2 cloves garlic
  • 3 bay leaves


  1. Heat the cast iron casserole dish with the oil.
  2. Peel the onions and cut them into quarters.
  3. Sear the pieces of veal without coloring them too much.
  4. Add the onions and grill them.
  5. Cut the tomatoes into quarters.
  6. Add the tomatoes and bay leaves.
  7. Salt and pepper
  8. Deglaze with the soy sauce.
  9. Pour in the white wine.
  10. Simmer for 2 hours on low heat

Preparation time: 30 minutes
Cooking time: 2 hour (s)
Number of people: 6
4 star rating: 1 review

What wine to drink with: Light veal blanquette

My favorite wine for this recipe: Savagnin du Jura Grape variety Savagnin blanc
Temperature between 09 ° and 11 °

Barely grab the blanquette Sear the blanquette all over Add the vegetables Deglaze with soy Zoom

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