Light Blanquette de Veau – Veal Ragout

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Dice 600 g veal, cover with water and bring to the boil, skim, then add 1 bay leaf, 1 leek and 3 carrots and simmer, covered, for 60 minutes.

   1:00:00
2. 2

   Add 200 g quartered mushrooms for the last 15 minutes. Lift out the meat and vegetables and reserve 300 ml of the cooking liquid.

   15:00
3. 3

   Mix 100 g light crème fraîche with 1 egg yolk, slowly stir into the hot stock and heat for 3 minutes without letting it boil.

   3:00
4. 4

   Return the meat and vegetables to the sauce and season to taste with the juice of half a lemon, salt and pepper.