The veal blanquette is a traditional dish of French gastronomy, which we appreciate for its creamy sauce and its meat meat. This gluten -free version retains all the authenticity of the dish while adapting to specific diets. Just make the roux using cornstarch instead of normal flour. The recipe is simple but requires a little time because it requires slow cooking so that the calf is very tender. I chose to prepare it for the Ninja Foodi because it saves considerable time (reduced time by one hour) while keeping the initial flavors. Served with rice or steam potatoes, this gluten -free blanquette is ideal for a family meal. To your pans!
Ingredients
Preparation
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Traditional cooking
- Cut the meat into pieces and brown it with the minced onion in a casserole dish with butter.
- Add the hot broth. Delay the cornstarch in a little cold water and add it to the casserole, mixing well. Add the bouquet garni. Simmer 2 hours, over low heat and covered.
- After 1:15, add the carrots in rings and mushrooms cut in 4 and continue cooking for 45 min.
- Mix the cream and the egg yolk in a bowl. Incorporate into the casserole dish, off the heat, to bind the sauce.
- Rectify the seasoning with salt and pepper and serve with rice or steam potatoes.
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Cooking at the Ninja Foodi
Brown all the ingredients (meat, onion, carrots and mushrooms) in Sear/sautéed mode for a few minutes to color them.
Add the crumbled broth cube, the 500 ml of cold water and the bouquet garni.
Cook in "press" mode, high for 30 minutes with Quick Release.
Return the Sear/Sautéed mode, level 3, add the butter, the cornstarch diluted in 2 tablespoons of water and stir until the thickened sauce.
In a bowl, mix the egg yolk and the cream and add it to the preparation. Cook for a few more minutes by lowering the level at 1.
Rectify the seasoning according to your preferences and serve with rice or steam potatoes.
