Air Fryer Blanquette de Veau – Quick and Creamy French Stew
A quick twist on the classic blanquette de veau, cooked in an air fryer for tender meat and a creamy sauce, perfect for an elegant dinner.
Steps
- 1
Preheat the air fryer to 180°C (350°F).
- 2
In a bowl, mix together the veal, carrots, leek, mushrooms, onion, bay leaf, white wine, chicken broth, salt, and pepper.
- 3
Transfer the mixture to an air fryer-safe dish. Cook at 180°C (350°F) for 30 minutes, stirring halfway through.
- 4
In a small saucepan, mix the cream, cornstarch, and Dijon mustard. Heat gently over low heat until the sauce thickens.
- 5
Pour the sauce over the meat mixture in the air fryer and cook for another 5 minutes at 160°C (320°F).
- 6
Serve hot, sprinkled with fresh parsley.
Shopping list
500 g veal (shoulder or breast, cut into pieces), 2 carrots (sliced into rounds), 1 leek (cut into pieces), 100 g Paris mushrooms (sliced), 1 onion (studded with cloves, optional), 1 bay leaf, 10 cl dry white wine, 15 cl chicken broth, 2 tbsp heavy cream, 1 tsp cornstarch, 1 tsp Dijon mustard, salt, pepper, fresh parsley
Recipe story
Blanquette de veau is a classic French dish that originated in 18th-century Parisian bourgeois cuisine. Its name comes from the old French word 'blanc' (white), referring to the white meat and light-colored sauce. It is said to have been served at the royal banquets of Louis XV, prized for its delicacy. Over time, the recipe has evolved, but the essence remains: a creamy stew with tender meat and aromatic vegetables.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Parsley
In Greek mythology, parsley was associated with death and rebirth, planted on graves to symbolize the cycle of life. Romans used it generously in cooking and as a remedy for hangovers.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Cloves
Cloves, the dried buds of the exotic Syzygium aromaticum tree, were one of the most prized spices of the ancient world, often called 'aromatic gold'. In the Middle Ages, Venetian merchants controlled the clove trade, bringing them from the Maluku Islands, the only place they grew, and selling them at exorbitant prices in Europe.
Bay leaves
In ancient Rome, bay leaves were woven into crowns to crown emperors and poets, symbolizing victory and wisdom. In Mediterranean cuisine, bay leaves are essential in soups, stews, and sauces, adding a subtle and complex aroma.
Carrot
The carrot, known in antiquity as a medicinal remedy rather than a vegetable, was originally purple or white. It wasn't until the 17th century that Dutch breeders developed the orange variety, honoring the House of Orange.
Mushrooms
Mushrooms have been used for thousands of years in cuisines worldwide, from ancient China to classical Greece. In ancient Egypt, they were considered food for royalty, and the Romans called them 'food of the gods'.
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