Veal blanquette with vegetables in cream sauce

Category: main course

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Origin: France

Ingredients:

Serves 4

500g veal pieces (shoulder)

4 carrots

1 leek

1 celery stick

1 onion

2 garlic cloves

1 tin whole mushrooms

200ml creme fraiche

salt & pepper

Preparation:

1. Place the veal pieces in a pan of boiling water for 1 minute, then drain and rinse the veal

2. Peel the carrots and slice them, chop the celery, leek, onion and garlic cloves finely

3. Place the veal and vegetables in a pressure cooker, and cover with hot water, season with salt and pepper

4. Cook for 15 minutes from when the pressure cooker starts to whistle

5. Drain the liquid, keep it in a separate pan (it also makes a great broth to have the next day), and return the meat and vegetables to the pressure cooker

6. On a low heat, add the cream, the whole mushrooms and a spoon or two of the broth, cook for a few minutes until piping hot

7. Serve with mash or basmati rice

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