{"id":10008,"date":"2022-05-27T11:37:12","date_gmt":"2022-05-27T09:37:12","guid":{"rendered":"https:\/\/goody.buzz\/fr\/?p=10008"},"modified":"2022-05-27T11:37:12","modified_gmt":"2022-05-27T09:37:12","slug":"cuisson-blanquette-de-veau-grand-classique-de-la-cuisine-francaise","status":"publish","type":"post","link":"https:\/\/goody.buzz\/fr\/cuisson-blanquette-de-veau-grand-classique-de-la-cuisine-francaise\/","title":{"rendered":"Cuisson blanquette de veau : grand classique de la cuisine fran\u00e7aise"},"content":{"rendered":"<p><\/p>\n<p style=\"text-align: justify;\">Une <strong>incontournable<\/strong> de la <strong>cuisine traditionnelle fran\u00e7aise<\/strong>, la <strong>blanquette de veau<\/strong> est une pr\u00e9paration <strong>onctueuse<\/strong> et <strong>d\u00e9licieuse<\/strong>. Ce plat est relativement simple \u00e0 r\u00e9aliser. Cependant, pour obtenir une <strong>parfaite blanquette de veau<\/strong>, il est essentiel de r\u00e9unir les <strong>bons ingr\u00e9dients<\/strong>, la <strong>m\u00e9thode de cuisson requise<\/strong>, et finalement le <strong>temps de cuisson id\u00e9al<\/strong>.<\/p>\n<p style=\"text-align: justify;\">Une <strong>blanquette \u00e0 l\u2019ancienne<\/strong> est r\u00e9alis\u00e9e \u00e0 partir d\u2019une <strong>viande blanche<\/strong> (veau, porc, volaille, dinde, poulet), des <strong>l\u00e9gumes<\/strong>, des <strong>\u00e9pices<\/strong>, de la <strong>cr\u00e8me fra\u00eeche<\/strong> et du <strong>beurre<\/strong>. Toutefois, comme viande, le <strong>veau<\/strong> reste le <strong>favori de la blanquette<\/strong>\u00a0!<\/p>\n<h2 style=\"text-align: justify;\">Temps de cuisson blanquette de veau<\/h2>\n<p style=\"text-align: justify;\"><strong>Temps de cuisson blanquette de veau \u2013 1h45 minutes <\/strong><\/p>\n<h3 style=\"text-align: justify;\">Ingr\u00e9dients\u00a0pour 6 personnes<strong> :<\/strong><\/h3>\n<ul style=\"text-align: justify;\">\n<li>1kg de veau<\/li>\n<li>2 gousses d\u2019ail<\/li>\n<li>1 oignon<\/li>\n<li>1 carotte<\/li>\n<li>2 poireaux<\/li>\n<li>250g de champignons de Paris<\/li>\n<li>1 bouquet garni<\/li>\n<li>1 citron<\/li>\n<li>2 jaunes d\u2019\u0153uf<\/li>\n<li>3 c.\u00e0.s de vin blanc<\/li>\n<li>1 c.\u00e0.s de farine<\/li>\n<li>10cl de cr\u00e8me fra\u00eeche<\/li>\n<li>50g de beurre<\/li>\n<li>Sel<\/li>\n<li>Poivre<\/li>\n<\/ul>\n<h3 style=\"text-align: justify;\">Pr\u00e9paration\u00a0:<\/h3>\n<ol style=\"text-align: justify;\">\n<li>Peler tous les <strong>\u00e9pices<\/strong> et les <strong>l\u00e9gumes<\/strong>. <strong>Couper<\/strong> les <strong>carottes en deux<\/strong>, et <strong>hacher<\/strong> tout le <strong>reste<\/strong>.<\/li>\n<li><strong>Couper<\/strong> grossi\u00e8rement la <strong>viande<\/strong>.<\/li>\n<li>Porter \u00e0 <strong>\u00e9bullition 2 litres d\u2019eau<\/strong> dans une <a href=\"https:\/\/www.az-boutique.fr\/catalogsearch\/result\/?q=marmite\"><strong>grande marmite<\/strong><\/a>. Faire <strong>blanchir la viande<\/strong> pendant une minute.<\/li>\n<li><strong>\u00c9goutter<\/strong> la <strong>viande<\/strong> et la <strong>rincer<\/strong> \u00e0 <strong>l\u2019eau froide<\/strong>.<\/li>\n<li><strong>Jeter l\u2019eau<\/strong> de la marmite, et <strong>remettre la viande<\/strong>. Ajouter les <strong>carottes<\/strong>, toutes les <strong>\u00e9pices<\/strong>, <strong>sel<\/strong>, <strong>poivre<\/strong> et <strong>vin<\/strong>. <strong>Couvrir<\/strong> tout le contenu avec de <strong>l\u2019eau<\/strong>.<\/li>\n<li>Couvrir et laisser cuire \u00e0 feu doux pendant 1h30min.<\/li>\n<li>Faire <strong>cuire \u00e0 la po\u00eale<\/strong>, avec <strong>25g beurre<\/strong>, les <strong>champignons<\/strong>, dans le <strong>jus de citron<\/strong>.<\/li>\n<li>Dans une <strong>casserole<\/strong>, pr\u00e9parer un <strong>roux<\/strong>. Faire <strong>fondre le 25g de beurre restant<\/strong>, saupoudrer de la <strong>farine<\/strong>, <strong>fouetter<\/strong>, et <strong>laisser refroidir<\/strong>.<\/li>\n<li>Apr\u00e8s <strong>1h30 de de cuisson<\/strong>, \u00e0 l\u2019aide d\u2019une <strong>passoire<\/strong>, passer la viande et les l\u00e9gumes, afin d\u2019obtenir le <strong>bouillon<\/strong>.<\/li>\n<li>D\u00e9layer le <strong>bouillon<\/strong> dans le roux. Porter \u00e0 <strong>\u00e9bullition en fouettant<\/strong>.<\/li>\n<li>Remettre la <strong>viande<\/strong> et tous les <strong>l\u00e9gumes <\/strong>dans la <strong>marmite<\/strong>. Ajouter les <strong>champignons<\/strong>, la <strong>sauce<\/strong>, et faire <strong>cuire pendant 15 minutes<\/strong>.<\/li>\n<li>La <strong>cr\u00e8me<\/strong> et les <strong>jaunes d\u2019\u0153uf<\/strong> doivent toujours \u00eatre <strong>rajout\u00e9s<\/strong> juste <strong>avant de servir<\/strong>, \u00e0 feu doux, <strong>sans laisser bouillir<\/strong>.<\/li>\n<li>Servir avec <strong>quelques goutes de jus de citron<\/strong> et <strong>saupoudrer de persil<\/strong>.<\/li>\n<\/ol>\n<h2 style=\"text-align: justify;\">Les meilleurs morceaux pour pr\u00e9parer la bonne vieille blanquette<\/h2>\n<p style=\"text-align: justify;\">Pour que le veau soit <strong>gustativement parfait<\/strong>, la s\u00e9lection du <strong>morceau de viande<\/strong> est <strong>essentielle<\/strong>\u00a0: <strong>poitrine<\/strong>, <strong>\u00e9paule<\/strong>, <strong>collier<\/strong> et <strong>tendron<\/strong> sont les <strong>meilleures parties<\/strong> pour pr\u00e9parer cette <strong>recette<\/strong>.<\/p>\n<p style=\"text-align: justify;\">En choisissant la <strong>pi\u00e8ce id\u00e9ale<\/strong>, vous vous <strong>\u00e9pargnerez<\/strong> la <strong>d\u00e9sagr\u00e9able surprise<\/strong> d\u2019avoir des <strong>morceaux de viande durs<\/strong> sous la dent.<\/p>\n<p style=\"text-align: justify;\">La <strong>blanquette de veau<\/strong> est un <strong>plat principal<\/strong> qui se consomme <strong>tr\u00e8s chaud<\/strong>, accompagn\u00e9e de riz.<\/p>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Une incontournable de la cuisine traditionnelle fran\u00e7aise, la blanquette de veau est une pr\u00e9paration onctueuse et d\u00e9licieuse. Ce plat est [&hellip;]<\/p>\n","protected":false},"author":17,"featured_media":10009,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0},"categories":[1106,2091],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cuisson blanquette de veau : grand classique de la cuisine fran\u00e7aise - Goody<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/goody.buzz\/fr\/cuisson-blanquette-de-veau-grand-classique-de-la-cuisine-francaise\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"[:fr]Cuisson blanquette de veau : grand classique de la cuisine fran\u00e7aise[:] - Goody\" \/>\n<meta property=\"og:description\" content=\"Une incontournable de la cuisine traditionnelle fran\u00e7aise, la blanquette de veau est une pr\u00e9paration onctueuse et d\u00e9licieuse. 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