Gluten-free veal stew: a great French classic.

Veal blanquette is a traditional French dish, prized for its creamy sauce and tender meat. This gluten-free version retains all the dish's authenticity while adapting to specific dietary needs. Simply make the roux using cornstarch instead of regular flour. The recipe is simple but requires a little time, as it involves slow cooking to ensure the veal is perfectly tender. I chose to prepare it in the Ninja Foodi because it saves considerable time (reducing the cooking time by an hour) while preserving the original flavors. Served with rice or steamed potatoes, this gluten-free blanquette is ideal for a family meal. Get cooking!

Preparation time: 15 minutes

Cooking time: 2 hours

Total time 2 hours 15 minutes

Cooking method: Ninja Foodi, Traditional

Difficulty: Beginner

Servings: 4

Special diet: suitable for gluten-free diet

Ingredients

800g veal for blanquette (shoulder or brisket)
4 carrots
1 onion
200g of button mushrooms
1 bouquet garni (thyme, bay leaf)
500 ml of chicken stock
20 cl of fresh cream
1 egg yolk
2 tbsp cornstarch (or gluten-free flour)
30g of butter
Salt, pepper

Preparation

1
Traditional cooking
- Cut the meat into pieces and brown it with the chopped onion in a casserole dish with butter.
- Add the hot stock. Dissolve the cornstarch in a little cold water and add it to the pot, stirring well. Add the bouquet garni. Simmer for 2 hours over low heat, covered.
- After 1:15, add the sliced carrots and the quartered mushrooms and continue cooking for 45 minutes.
- Mix the cream and egg yolk in a bowl. Stir into the casserole, off the heat, to thicken the sauce.
- Adjust the seasoning with salt and pepper and serve with rice or steamed potatoes.
2
Cooking with the Ninja Foodi
Sauté all the ingredients (meat, onion, carrots and mushrooms) in Sear/sauté mode for a few minutes to color them.

Add the crumbled stock cube, 500 ml of cold water and the bouquet garni.

Cook in "Pressure" mode, High for 30 minutes with Quick release.

Switch back to Sear/Sauté mode, level 3, add the butter, the cornflour diluted in 2 tablespoons of water and stir until the sauce thickens.

In a bowl, mix the egg yolk and cream and add it to the mixture. Cook for a few more minutes, reducing the heat to 1.

Adjust the seasoning to your liking and serve with rice or steamed potatoes.

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