Name: Quick Pressure Cooker Blanquette de Veau
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: French cuisine
Ingredients: 1 kg veal stew meat (cut into 2-inch pieces); 50 g butter; 500 ml stock (veal or chicken stock); 3 pcs carrots (peeled and cut into 1-inch pieces); 200 g mushrooms (cleaned and halved or quartered if large); 1 pcs onion (peeled and halved); 1 pcs bay leaf; 3 pcs cloves (whole); 30 g flour; 2 pcs egg yolk; 100 ml heavy cream; 1 tbsp lemon juice; 2 tbsp fresh parsley (chopped, for garnish); pcs salt (to taste); pcs black pepper (freshly ground, to taste)

Blanquette de Veau

Prep: 20 min • Cook: 30 min. A simplified, faster version of the classic French blanquette de veau, this recipe uses a pressure cooker to tenderize the veal quickly, while retaining the creamy sauce made with butter and stock, and the tender vegetable elements like carrots and mushrooms.

Preparation time: 20 min
Cooking time: 30 min
Total time: 50 min
Servings: 4
Course: Main
Complexity: Medium

Units:

Scale:

Ingredients

2lb veal stew meat(cut into 2-inch pieces)
2oz butter
16 7/8 fl oz stock(veal or chicken stock)
3 pcs carrots(peeled and cut into 1-inch pieces)
7oz mushrooms(cleaned and halved or quartered if large)
1 pc onion(peeled and halved)
1 pc bay leaf
3 pcs cloves(whole)
1oz flour
2 pcs egg yolk
3 3/8 fl oz heavy cream
1 tbsp lemon juice
2 tbsp fresh parsley(chopped, for garnish)
pcs salt(to taste)
pcs black pepper(freshly ground, to taste)

Instructions

Blanquette

Melt butter in the pressure cooker over medium heat. Add veal and brown lightly on all sides.
Add carrots, mushrooms, onion, bay leaf, and cloves to the pressure cooker. Stir to combine.
Pour in the stock, ensuring the veal and vegetables are mostly submerged. Season with salt and pepper.
Close the pressure cooker lid securely and bring to high pressure according to manufacturer's instructions. Cook for 20 minutes once at pressure.
Carefully release the pressure. Open the cooker and remove the veal, carrots, and mushrooms to a separate bowl. Discard the onion, bay leaf, and cloves.
In a small bowl, whisk together the flour and a little cold water to form a smooth paste (beurre manié). Whisk this paste into the liquid remaining in the pressure cooker.
Bring the sauce to a simmer and cook for 5 minutes until thickened. Stir in the heavy cream and lemon juice.
In a separate bowl, whisk the egg yolks lightly. Gradually temper the egg yolks by slowly whisking in about half a cup of the hot sauce. Then, stir the tempered egg yolk mixture back into the sauce in the pressure cooker.
Gently return the veal, carrots, and mushrooms to the sauce. Heat through gently over low heat, but do not boil, as this will curdle the sauce.
Serve hot, garnished with fresh parsley.

Nutrition

Servings: 4
Serving size (imperial): 10.6 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	650 kcal	216.7 kcal	2,600 kcal
Protein	40 g	13.3 g	160 g
Fat	35 g	11.7 g	140 g
Carbs	45 g	15 g	180 g

Tips

Do not overcook the veal in the pressure cooker, as it can become tough.
Ensure all vegetables are cut to a similar size for even cooking.
Serve with rice, pasta, or boiled potatoes for a complete meal.

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Ingredients

2lb veal stew meat(cut into 2-inch pieces)
2oz butter
16 7/8 fl oz stock(veal or chicken stock)
3 pcs carrots(peeled and cut into 1-inch pieces)
7oz mushrooms(cleaned and halved or quartered if large)
1 pc onion(peeled and halved)
1 pc bay leaf
3 pcs cloves(whole)
1oz flour
2 pcs egg yolk
3 3/8 fl oz heavy cream
1 tbsp lemon juice
2 tbsp fresh parsley(chopped, for garnish)
pcs salt(to taste)
pcs black pepper(freshly ground, to taste)

Instructions

Blanquette

Melt butter in the pressure cooker over medium heat. Add veal and brown lightly on all sides.
Add carrots, mushrooms, onion, bay leaf, and cloves to the pressure cooker. Stir to combine.
Pour in the stock, ensuring the veal and vegetables are mostly submerged. Season with salt and pepper.
Close the pressure cooker lid securely and bring to high pressure according to manufacturer's instructions. Cook for 20 minutes once at pressure.
Carefully release the pressure. Open the cooker and remove the veal, carrots, and mushrooms to a separate bowl. Discard the onion, bay leaf, and cloves.
In a small bowl, whisk together the flour and a little cold water to form a smooth paste (beurre manié). Whisk this paste into the liquid remaining in the pressure cooker.
Bring the sauce to a simmer and cook for 5 minutes until thickened. Stir in the heavy cream and lemon juice.
In a separate bowl, whisk the egg yolks lightly. Gradually temper the egg yolks by slowly whisking in about half a cup of the hot sauce. Then, stir the tempered egg yolk mixture back into the sauce in the pressure cooker.
Gently return the veal, carrots, and mushrooms to the sauce. Heat through gently over low heat, but do not boil, as this will curdle the sauce.
Serve hot, garnished with fresh parsley.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

650 kcal

216.7 kcal

2,600 kcal

Protein

40 g

13.3 g

160 g

Fat

35 g

11.7 g

140 g

Carbs

45 g

15 g

180 g