Veal Blanquette

Step 1

Peel & chop the onions.

Step 2

Peel the carrots. Cut them in half lengthwise. Then slice them diagonally.

Step 3

Trim the dark green & root ends of the leek. Cut the rest into 4-inch sections. Wash the leek sections.

Step 4

Heat a drizzle of oil in a large pot or Dutch oven over medium-high heat. Add the onion & veal (chopped into large chunks). Cook, stirring for 2 min.

Step 5

Add the flour & stir.

Step 6

Deglaze the pot by stirring in the white wine. Add the leeks, carrots, salt, pepper & about 1/3 cup of water per person. Stir it all together. Reduce the heat to low. Cover & simmer for 45 min.

Step 7

Clean & slice the mushrooms. After 45 min, add the mushrooms to the pot. Add more water if needed. Stir, cover & cook for another 15-20 min.

Step 8

Add the crème fraîche. Season with salt & pepper. Serve & enjoy!