For 6 persons :
- 1.5kg of veal flanket
- 6 sprigs of flat-leaf parsley
- 1 bay leaf
- 2 large onions
- 4 carrots
- 1 clove
- 2 chicken broth tablets
- 1 large leek
- 10g butter
- 10g flour
- 500g thick crème fraîche
- 3 sprigs of chervil
- turnips
- Fine salt
- Mill pepper
The recipe step by step
- Cut the veal into pieces of approximately 50g, place them in the casserole dish. Pour in water, bring to a boil over high heat. Gradually remove, with the ladle, the scum and impurities that rise to the surface
- Tie 3 sprigs of parsley with the bay leaf. Peel, cut the onions into 8. Cut the carrots into 3 sections then each section into 2 lengthwise. Put everything in the casserole with the cloves and the broth tablets. Leave to simmer for 40 mins
- Remove the green and root of the leek. Split the first leaf along its entire length, remove it. Cut the white into sections of 2 to 3 cm, at an angle.
- Cut the tops (if you can find them) from the turnips 10 cm from the bulb. Scrape the soil from the crown then remove the root; peel them, wash them, as well as the leek sections
- Remove the meat and vegetables from the casserole with the skimmer. Discard the cloves and bouquet. Add turnips and leek, cook for 17 minutes over low heat. Remove the vegetables, let boil until there are 2 ladles of broth remaining
- Work the butter into a cream; add the flour to obtain a beurre manié. Dissolve a little butter in the ladle with the broth, pour into the casserole dish while whisking. Little by little add the butter.
- Pour the cream into the casserole dish, mix for 2 to 3 minutes. Return the meat, simmer for 10 minutes over low heat. Check the seasoning with salt and grind pepper.
- Remove 3 sprigs of parsley and chervil. Add all the vegetables back and simmer for a few minutes. Serve on warm plates. Sow parsley and chervil
- Tie 3 sprigs of parsley with the bay leaf. Peel, cut the onions into 8. Cut the carrots into 3 sections then each section into 2 lengthwise. Put everything in the casserole with the cloves and the broth tablets. Leave to simmer for 40 mins
- Remove the green and root of the leek. Split the first leaf along its entire length, remove it. Cut the white into sections of 2 to 3 cm, at an angle.
- Cut the tops (if you can find them) from the turnips 10 cm from the bulb. Scrape the soil from the crown then remove the root; peel them, wash them, as well as the leek sections
- Remove the meat and vegetables from the casserole with the skimmer. Discard the cloves and bouquet. Add turnips and leek, cook for 17 minutes over low heat. Remove the vegetables, let boil until there are 2 ladles of broth remaining
- Work the butter into a cream; add the flour to obtain a beurre manié. Dissolve a little butter in the ladle with the broth, pour into the casserole dish while whisking. Little by little add the butter.
- Pour the cream into the casserole dish, mix for 2 to 3 minutes. Return the meat, simmer for 10 minutes over low heat. Check the seasoning with salt and grind pepper.
- Remove 3 sprigs of parsley and chervil. Add all the vegetables back and simmer for a few minutes. Serve on warm plates. Sow parsley and chervil