Blanquette de veau ! quoi de mieux? pour un temps pluvieux !

bone marrow

🥗Healthier: chicken stock

💰Cheaper: beef broth

Chicken stock provides a lighter flavor, while beef broth is more accessible.

veal

🥗Healthier: pork

💰Cheaper: chicken

Pork is a leaner alternative, while chicken is more economical.

Prepare the veal by cutting it into cubes and trimming excess fat.

Soak the bone marrow in cold water for several hours to remove impurities.

Melt butter in a large pot over medium heat and add veal cubes, browning on all sides.

Remove veal and set aside; add chopped onions, carrots, and garlic to the pot, sautéing until softened.

Sprinkle flour over the vegetables and stir to combine, cooking for 2-3 minutes.

Deglaze the pot with white wine, scraping up any browned bits.

Return the veal to the pot and add veal stock, bay leaves, thyme, and parsley.

Bring to a simmer, cover, and cook on low heat for 1.5-2 hours until the veal is tender.

In the last 30 minutes, add mushrooms and bone marrow to the pot.

Season with salt, black pepper, and lemon juice before serving.

Serve hot, garnished with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens