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    clean kitchen where recipes are prepared

    Blanquette de veau

    Beautifully tender veal in a rich and creamy sauce.

    Servings 5 persons, Preparation time 30 minutes, Cooking time: 100 minutes


    • 1.2 kilograms of shoulder or brisket of veal
    • 1 carrot
    • 2 leeks
    • 1 large onion
    • 1 clove of garlic
    • Salt and pepper
    • 2 shallots
    • 1 stalk celery
    • 1 bouquet garni
    • 1 bunch parsley
    • 1 lemon
    • 300 grams of mushrooms
    • 75 millilitre of dry white wine
    • 100 millilitre of cream
    • 2 tablespoon flour
    • 70 grams of butter


    • Peel the carrot, shallots and onions.
    • Chop the onion, leeks, carrots, shallots, garlic and celery (½ 5 mm cubes, ½ in 5 x 5 x 20 mm sticks).
    • Set the timer to 12 minutes at 250°C and bring 2 litres of water to the boil.
    • Remove the stirrer and add the meat and blanche (whiten the meat) it for 3 minutes at 250°C .
    • Rinse the meat under cold water and discard the cooking water.
    • Clean the pan, and assemble together with the stirrer.
    • Add 30 g butter, sliced mushrooms and a few drops of lemon into the pan and set for 7 minutes at 175°C, then remove the mushrooms.
    • Add the meat, the chopped onions, leek, carrots, shallots, garlic, salt, pepper, white wine, celery and bouquet garni.
    • Add water until the meat and vegetables are covered.
    • Set the temperature at 130°C for 60 minutes (cover with lid), then remove bouquet garni.
    • Add 40 g butter into a separate pan and sprinkle it with the flour to make a roux. Add a few spoons of broth.
    • Add the roux into the HomeCooker and cook it for 3 minutes at 130°C
    • Add the vegetable sticks and mushrooms and set the time for 15 minutes at 130°C.
    • Before serving, stir in the cream and a few drops of lemon juice. Finish with chopped parsley.
    • Chef’s tip: To make it an elegant all white affair, you can replace the orange carrots and the brown mushrooms with kohirabi and parsnips.
    Blanquette de veau | Philips Chef Recipes

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