This is one of my favorite stew dish that I’ve learned from my husbands’ aunt, Madeleine, who flew to Canada from France just for our wedding in August 1979. It is a traditional French dish, simple enough that I think anyone can make but yet, this blanquette, has a delicacy to it that it is often found on the menu of high end restaurants. I like to reserve this dish for special occasions such as the holidays, someones birthday or an anniversary. Hope you’ll enjoy it as much as my family does. Bon Appétit!
- 1 Tbsp organic grass fed butter
- 1 pound veal cubes (meat from the shoulder)
- 1 Spanish, Sweet or Vidalia onion, chopped
- 2 celery stalks, chopped in 1/4 inch pieces
- 1/2 tsp Tarragon
- 1/2 tsp thyme
- 1 basil leave
- 3 parsley branch
- 8 small new potatoes, peeled (if you do not have the small potatoes, you can use bigger ones but cut in quarters or halves depending of your potatoes)
- 2 carrots, sliced 1/4 inch thick
- 1 red pepper cut in approximately 1/2 inch pieces
- 1 can organic button mushrooms, drained (try to find a PBA free lined can)
- 2 cups organic chicken broth (homemade chicken bone broth is always best)
- 1 cup organic dry white wine
- 4 Tbsps heavy cream
- Sea salt & freshly ground black pepper
- Roux for thickening made of: 2 Tbsps butter and 2 Tbsps flour (I use gluten free flour)
- On a low heat, melt the butter in a large pot. Add in the veal cubes and cover for 2 to 3 minutes. Turn the cubes around and cook for another 2 to 3 minutes. You do not want to brown the meat only sear it. Salt and pepper to taste.
- Add the chopped onion, celery, potatoes, carrots, spices and broth and simmer for 1 hour. Cover pan but leave space for steam to escape (I put a wooden spoon to one edge of the pot and then the lid so it leaves a nice gap).
- Add in the red pepper cubes and button mushrooms and let it cook another 7 to 8 minutes.
- Scoop out most of the bouillon into a smaller pot and let it reduce on a high heat for about 10 minutes then lower the heat.
- Meanwhile, prepare the roux and add it to the reduction when ready using a whisk to blend well. This sauce should remain a nice and creamy consistency (no clumps). Pour this sauce to the main stew dish.
- Heat the entire stew for another 5 minutes, check seasoning and add the heavy cream while mixing gently to incorporate.
Serve garnished with some chopped parsley. This dish keeps well in the fridge and can be easily reheated the next day.
- 4 Tbsps avocado oil
- 1 medium onion, chopped
- 1 large garlic clove, chopped
- 2 cups (500 mL) sliced leeks, about 2 leeks
- 2 cups (500 mL) peeled, cubed potatoes
- 1 zucchini, sliced thin
- 4 cups (1L) chicken or vegetable bouillon
- 1 tsp chervil
- Himalayan or Sea Salt and fresh ground pepper to taste
- In a large pot, set the heat to medium and add the avocado oil.
- Add in the chopped onions, garlic, leeks, and cubed potatoes. Cook for a few minutes until the vegetables soften.
- Pour in the bouillon and bring to a boil. Then, lower the heat, cover and simmer for 25 minutes.
- Use a food processor or an immersion blender to purée the vegetables until the soup is perfectly smooth.
- Add in the chervil, continue to heat the soup for another 8 minutes.
- Season to taste.
Note~If the soup turns out too thick for your liking, you can add a bit more bouillon to bring it to the consistency that you prefer. I sometimes don’t measure the leeks exactly as I just want to use them all up. This can alter the thickness of the soup so I just make minor adjustments.
- 2 Tbsp avocado oil, olive oil, or grapeseed oil
- 1 Vidalia or sweet onion, finely chopped
- 1 red bell pepper, cut small (about the size of the corn kernels)
- 1 1/2 cups of organic frozen corn or one 12 ounces canned organic corn, drained
- 4 cups of organic chicken broth (homemade is always better)
- 1 Tbsp Harissa (hot pepper paste)
- 4 Tbsp quinoa, well rinsed
- Sea salt & freshly ground black pepper to taste
- In large pot, sautée the onion in oil without browning it.
- Add the red peppers and corn, mix well for 1 minute to coat the vegetables with the oil, letting everything soften.
- Add the chicken broth and harissa, cook for 10 minutes covered.
- Add the quinoa, salt and pepper and let simmer another 10 minutes uncovered.
This is such an easy recipe and, as you can see, it only takes a few minutes to make. Enjoy!
- 2 Tbsps organic avocado oil
- 1.5 lbs peeled and seeded butternut squash, cut into 1 inch cubes (1 butternut squash)
- 1 large Vidalia onion, diced
- 2 peeled and cubed organic apples
- 3 large garlic cloves, chopped (can use roasted garlic for more flavor)
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp turmeric
- pinch of cayenne pepper
- 3 cups organic chicken broth or homemade bone broth
- Sea salt or Pink Himalayan salt and freshly ground black pepper to taste
- Heat oil on medium-low heat.
- Sautée onion, squash, apples for about 5 minutes without browning, just to soften the squash.
- Reduce heat add the spices, salt and pepper. Mix well.
- Pour in the the broth, cover pot. Let simmer for 20 minutes.
- Use a hand held immersion blender to purée the soup.
Note: To get the right creamy consistency, you can add a little more broth if the mixture is too thick (this will depend on the size of butternut squash you used), or if you have no dairy allergies, the other option is to add 1 cup of cream.
I like to drizzle some pumpkin oil or a balsamic glaze on top to form a design and sprinkle some pumpkin seeds and/or Hemp heart seeds for presentation.