Veal Blanquette | Terroir Fribourg
Preparation Cook the meat for 45 min water with the bouquet garni, onion, salt, and pepper. Add the carrots and turnips and continue cooking for another 30 min.
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Cooking tools:
- Pot
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Serving platter
Ingredients
- 1.2 kg veal breast, cut into cubes
- 1 1/2 l water
- 1 tsp flour
- 1 bouquet garni
- 2 to 3 carrots
- 2 turnips
- salt
- pepper
- 1 egg yolk
- 2 tbsp lemon juice
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