Blanquette
Blanquette. It will be cut into largish pieces, and cooked in water with some seasoning or a light-coloured stock, to prevent the meat from browning. Drain and slip skins from the.
Heat oil in a large skillet.
To the pot, add carrots, potatoes and onions.
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To refrain from browning meat and fat in this way, is to cook them en blanquette. It will be cut into largish pieces, and cooked in water with some seasoning or a light-coloured stock, to prevent the meat from browning. Add the carrot, onion, leek, garlic, thyme and bay leaf.
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Joshua Moye
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