{"id":532,"date":"2017-10-17T21:19:02","date_gmt":"2017-10-17T21:19:02","guid":{"rendered":"http:\/\/cabanondazur.com\/?p=532"},"modified":"2021-12-04T11:15:24","modified_gmt":"2021-12-04T11:15:24","slug":"blanquette-de-veau","status":"publish","type":"post","link":"https:\/\/cabanondazur.com\/?p=532","title":{"rendered":"hoofdgerecht \/ franse kost \/ BLANQUETTE DE VEAU"},"content":{"rendered":"
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Mijn recept met een ietwat Hollands tintje want niet zo wit als hier gebruikelijk is.
\nWegens mijn glutenallergie gebruik ik nl geen Bloem maar kook de saus in en bind dan met Creme Fraiche.<\/p>\n

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250 gr Grot champignons\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 150 gr. Morilles evt. gedroogd
\n1 Navet
\n2 Wortel\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 wit van 1 Prei\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1 tak Bleekselder
\n1 Ui
\n4 tenen Knoflook
\nBeetje Foelie
\n2 takjes verse Tijm
\n4 Peperkorrels, Peper en Zout
\n6 takjes Peterselie
\n400 gr Kalfsvlees
\nOlijfolie en Boter
\nKalfsfond
\nCreme Fraiche
\nScheut Pineau des Charentes
\nHandvol groene\u00a0 Olijven<\/p>\n

Champignons schoonvegen , in plakjes snijden en apart gaar koken .
\nEventuele gedroogde Paddenstoelen weken .
\nIn de pan : Olie en Boter met Ui .
\nEven smoren , dan Wortel , Knoflook , Navet , Bleekselder, Prei en Peterselie steeltjes 2 minuten stoven , daarna het Vlees en de kruiderij erbij .
\n8 minuten stoven en dan een flinke scheut Pineau des Charentes en 4 dl Water en \/ of Witte Wijn toevoegen .
\nEnkele uren op de laagste stand sudderen in de Creuset pan of Slow cooker.
\nDan het Vlees uit de pan nemen en de Bouillon zeven.
\nBoter smelten in de pan en het Vlees terug leggen met de Champignons en de Paddenstoelen .
\nGiet er een beetje Bouillon bij en het kookwater van de Paddenstoelen ; laat nog even sudderen .
\nIntussen de saus met de rest van de gezeefde Bouillon laten inkoken in een apart pannetje , daarna binden met Kalfsfond en Creme Fraiche , dan de Groene Olijven er bij doen .
\nEn nu de tip die mijn vriendin Alexandra mij gaf :
\nOp het laatste moment als de pan al van de warmtebron af is roer je een met Citroensap los geklopt Ei door de saus die je daarna over het Vlees giet .<\/p>\n

Bestrooien met Peterselie .<\/p>\n<\/div>\n

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Mijn recept met een ietwat Hollands tintje want niet zo wit als hier gebruikelijk is. Wegens mijn glutenallergie gebruik ik nl geen Bloem maar kook de saus in en bind dan met Creme Fraiche.   250 gr Grot champignons\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 … Lees verder “hoofdgerecht \/ franse kost \/ BLANQUETTE DE VEAU”<\/span><\/a><\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-532","post","type-post","status-publish","format-standard","hentry","category-kookboek"],"_links":{"self":[{"href":"https:\/\/cabanondazur.com\/index.php?rest_route=\/wp\/v2\/posts\/532","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cabanondazur.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cabanondazur.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cabanondazur.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/cabanondazur.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=532"}],"version-history":[{"count":15,"href":"https:\/\/cabanondazur.com\/index.php?rest_route=\/wp\/v2\/posts\/532\/revisions"}],"predecessor-version":[{"id":12763,"href":"https:\/\/cabanondazur.com\/index.php?rest_route=\/wp\/v2\/posts\/532\/revisions\/12763"}],"wp:attachment":[{"href":"https:\/\/cabanondazur.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=532"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cabanondazur.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=532"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cabanondazur.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=532"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}