“If there is one dish that I love, it’s blanquette”: Norbert Tarayre reveals his recipe and his advice for limiting energy consumption during preparation!

It’s the ideal time to concoct a delicious veal blanquette! Nothing better than such a comforting dish to warm you up. However, its preparation takes time and is sometimes quite energy intensive. Precisely to save some money, chef Norbert Tarayre reveals his advice on Instagram for a tasty blanquette that consumes little energy!

The chef’s number 1 tip is to defrost the ingredientsespecially frozen meat, directly during cooking. This will make the process faster. To do this, the chef will simply immerse the meat in a broth.

Other essential advice for Norbert Tarayre: cover the stew : “I put a lid on my pan because the more it is covered, the less energy it consumes and the better it will cook”. By covering the meat, for example, it will have time to defrost and will thus release its juices and cook.

Ensuite everything happens in the same casserole dish. No cooking on the side and no need to strain the vegetables or meat: “We will keep everything and we will directly incorporate our thickener and that is the useful gesture”. You will then simply add this sauce to the preparation and the blanquette will be ready.

Cooking time: 130 minutes

For 4 people, you will need:

• 500g veal sauté
• 4 carrots
• 2 leeks
• 1 onion
• 150g button mushrooms
• 100g pearl onions
• 2 stalks of celery
• 4 cloves
• 2 bay leaves
• 2 sprigs of thyme
• 2 cloves garlic
• 15g parsley stalks
• 6g de gros sel

For the sauce, you will need:

• 80g butter
• 80g flour
• 50g heavy cream
• 20g butter
• 1/2 citron
• 1g of nutmeg
• Sell ​​fin

To finish :

1. Start by pouring the still frozen meat into a casserole dish before adding water to defrost it more quickly. Boil and remove it then cut it into small pieces to remove impurities.
2. Plant the cloves in the onion and drop them into the water. Add the carrots, leek whites, celery, pearl onions, garlic and bouquet garni (leek greens, bay leaf, thyme). Then add the meat.
3. Cook everything for two hours without forgetting to put the lid on. Check the cooking of the vegetables; After 40 minutes, remove them. Then continue cooking the meat and remove it. Filter the broth and set it aside before preparing the sauce.
4. To do this, melt the butter in the casserole dish before adding the flour off the heat. Then cook again. To make a roux, pour 1.5 liters of cooking stock and boil to thicken. Pour in the cream, the other part of the butter as well as the lemon and nutmeg. Cut the vegetables if necessary into regular pieces and add them to the sauce as well as the veal. Let everything simmer over low heat. When serving, sprinkle with chopped flat-leaf parsley.

All you have to do is enjoy! Enjoy your food