Blanquette de veau
Ingrédients:
1 kg de blanquette de veau
505 gr de crème fraîche
25 cl de vin blanc
sel-poivre
2 cuillères à soupe de farine
400 gr de champignons de paris
1 jaune d’oeuf
1 oignon
2 carottes
1 demi citron
2 branches de basilic
2 cébettes
2 branches de thym fraîches
Préparation:
1- Après avoir découpé en morceaux la blanquette de veau, saler et poivrez les morceaux.
2- Faire revenir les morceaux de viande dans de l’huile d’olive pendant 10 minutes.
3- Ajouter un litre d’eau pour attendrir la viande.Après avoir mélangé le tout, goûter l’eau afin de savoir si elle est salée à votre convenance. Laisser mijoter le tout jusqu’à ce qu’il n’y ait plus d’eau dans la casserole.
4- Lorsqu’il n’y a plus d’eau dans la casserole, saupoudrez la viande de farine. Remuer le tout
5- Ajouter à la viande, le vin, un demie litre d’eau , les carottes coupées en rondelles. Emincer le basilic, l’oignon et les champignons.
6- Mélanger dans un saladier la crème fraîche, le jaune d’oeuf et le jus de citron . Rajouter ce mélange à la viande et laisser mijoter le tout pendant 30 minutes.
J’aime bien manger ce plat en y rajoutant quelques feuilles de coriandre.
Bon appétit et n’oubliez pas de « Manger sans cesse »
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