200°C · 15-30 minAllergens
Lactose
Selderij
SulfietBlanquette de veau
I can tell you a lot about this classic French dish 'Blanquette de veau': blanquette is a creamy white sauce, rich in flavour, made from veal stock in which high-quality veal (better living 2 stars) is braised with a bouquet of thyme, bay leaf, and cloves. Traditionally, I serve this dish with fresh pearl onions and white mushrooms, and because I like to add some colour, I include baby carrots and garden peas. Enjoy it with a wild rice pilaf, bon appétit!
Veal neck (better living 2 stars), carrot, mushrooms, peas, white onion, spring onion, lemon, fresh parsley, pearl onions, crème fraîche, cream, basmati rice, wild rice, brown rice, homemade veal stock (contains celery), pepper and salt, sunflower oil.
Allergens: alcohol, koemelk, lactose, selderij, sulfiet.
Microwave
Heat the blanquette de veau and the rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Heat the blanquette de veau and the rice covered with an ovenproof dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, so transfer to an oven dish.
Average weight: 540 g