Blanquette de Veau / Petit Epeautre

This delightful recipe is a nostalgic journey inviting you to savor childhood memories of warm family meals, filled with love and rich flavors. Imagine the aroma of tender veal simmering in a creamy sauce, surrounded by earthy small spelt, creating a comforting dish perfect for any gathering or cozy evening. Ready to embark on this culinary adventure? Let’s dive into the details of making this classic French dish!

Recipe Information

Servings: 6
Total Time: 2 hours
Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Difficulty: Medium
Cuisine: French

Ingredients

Main Ingredients

Veal: 1 kg (cut into large cubes)
Carrots: 2 (sliced)
Onions: 2 (chopped)
Small Spelt: 200 g (rinsed)
Butter: 50 g
Flour: 60 g
Heavy Cream: 200 ml
Salt: To taste
Pepper: To taste
Nutmeg: A pinch
Bay Leaf: 1
Thyme: Few sprigs
Water or Stock: 1 liter

Instructions

Brown the Veal:
- In a large pot, melt the butter over medium heat.
- Add the veal cubes and brown them on all sides.
Add Vegetables:
- Add the chopped onions and sliced carrots.
- Sauté for about 5 minutes until they are slightly softened.
Make the Roux:
- Sprinkle the flour over the meat and vegetables.
- Stir well to coat everything and cook for another 2 minutes.
Simmer:
- Pour in the water or stock while stirring to avoid lumps.
- Add the bay leaf, thyme, salt, and pepper.
- Bring to a boil, then reduce to a simmer and cover. Cook for about 1 hour.
Prepare the Spelt:
- In a separate pot, cook the small spelt according to package instructions until tender.
Finish the Sauce:
- Once the veal is tender, remove the lid and stir in the heavy cream.
- Let it simmer for an additional 10 minutes to thicken the sauce.
Serve:
- Plate the veal and sauce over a bed of cooked spelt.
- Garnish with a sprinkle of nutmeg and some fresh thyme, if desired.

Notes

This dish pairs beautifully with seasonal vegetables or a fresh salad for a complete meal. Experiment with additional herbs or spices as per your taste!

Recipe Tips

For a richer flavor, use homemade stock.
Ensure to brown the meat well to develop deeper flavors in the sauce.
If the sauce is too thick, add a bit more stock or water to reach your desired consistency.

Nutritional Information

Per serving: Calories: 450, Protein: 30g, Carbohydrates: 35g, Fat: 20g

Frequently Asked Questions (FAQ)

1. Can I use other types of meat?

Yes, you can substitute veal with chicken or pork, although the flavor will slightly differ.

2. What can I serve with this dish?

This dish pairs well with a light salad, roasted vegetables, or crusty bread.

3. How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.

4. Can I make this ahead of time?

Yes, this dish can be prepared a day ahead. Simply reheat gently on the stovetop before serving.

5. Is this dish suitable for freezing?

Yes, you can freeze the blanquette for up to one month. Thaw in the refrigerator and reheat to serve.

Veal Blanquette with Spelt