Today we’re making a meat-free blanquette that’s ultra comforting and packed with vegetables. You get a thick, creamy sauce just the way we love it, with tender carrots and golden mushrooms. It’s simple, healthy, and perfect for a quick family dinner (ready in 30 minutes)!
This is a blanquette we love making at home during fall and winter, so go for it — you won’t regret it!
Here are 2 other blanquette versions for baby:
- A turkey blanquette for babies from 6 months here: Turkey blanquette for babies from 6 months
- A blanquette with small pasta from 18 months: Blanquette with small pasta for babies from 18 months
Ingredients
For 2 adults and 2 children
Instructions
Carrots
Slice the carrots into rounds or small pieces for younger children. Steam them for 10 minutes.
Meanwhile, heat the oil in a large skillet. Sauté the sliced onion for 2 to 3 minutes.
Add the mushrooms, sliced or cut into small pieces for younger children, and let them brown for 2 minutes.
Cream
Add the cooked carrots, then the cream. Stir and reduce to low/medium heat.
Thickening
Mix the water and flour in a bowl. Pour into the skillet while stirring.
Add the crumbled 1/2 bouillon cube (if using) and the bay leaf.
Simmering
Let simmer for 12 to 15 minutes over low/medium heat, stirring occasionally, until you have a thick, creamy sauce.
Rice
Cook the rice in a pot of boiling water while the blanquette simmers.
Plating!
On retire le laurier. On assaisonne added at the table.
The blanquette is ready!
Tips
- Baby version: skip the salty bouillon. Cut the vegetables into very small pieces. Possible from 12 months if you roughly mash the vegetables.
- Lighter: replace the flour with 1 tbsp cornstarch (10 g), added 2 minutes before the end of cooking.
- Higher protein: You can add meat to this blanquette: turkey, veal, or chicken.
- Fresh finish: finish with a squeeze of lemon juice and parsley.
FAQ
How can I make it dairy-free?
Replace the cream with soy, oat, or cashew cooking cream. Use the same amount! You can also simply omit the crème fraîche completely.
The blanquette sauce isn’t thickening. What should I do?
Continue cooking at a gentle simmer for 3 to 5 minutes. If needed, add 1 teaspoon cornstarch dissolved in a very small amount of water, and stir.
The sauce is too thick
Loosen it little by little with hot water or a little milk (plant-based if needed).
Bouillon or not?
Optional. Choose a low-sodium bouillon. For babies, skip it and season adult portions at the table.
Can this blanquette be frozen?
Yes, for 2 to 3 months. Cool quickly, freeze in portions, and reheat over low heat.
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