Slow Cooker Veal Blanquette with Morels Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can briefly sear the veal in a hot pan before adding it to the slow cooker, though this is optional. This process, known as browning, adds a layer of complexity to the final sauce that many cooks find desirable. If you choose to do this, ensure the veal is patted very dry to encourage a good sear rather than steaming it in its own juices.

Serving this dish with a simple side, like steamed potatoes or crusty French bread, helps to soak up the flavorful sauce. The bread, in particular, is excellent for capturing every drop of the liquid left on the plate. Keep the side dishes simple to ensure they do not compete with the delicate, refined flavors of the veal and the earthy, woodsy notes of the morel mushrooms.

Variations

• Creamy Finish: Stir in a quarter cup of heavy cream or crème fraîche during the final ten minutes of cooking for an even richer, more traditional velvety sauce texture.
• Herb Infusion: Add a bundle of fresh thyme or a bay leaf during the cooking process to introduce subtle herbal notes that pair beautifully with the earthiness of the morels.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.

Reheat

Reheat slowly on the stovetop over low heat, adding a small amount of water or wine to adjust the sauce consistency if needed.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Properly sealed, the blanquette will maintain its quality in the refrigerator for up to three days.

When reheating, do so gently on the stovetop over low heat, adding a splash of water or white wine if the sauce has thickened too much during storage, ensuring the meat remains moist and tender.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. Simply cook as directed, cool completely, and refrigerate. The flavors will continue to meld while stored.

When ready to serve, reheat gently on the stovetop or in the slow cooker on a low setting until the veal is thoroughly heated through, ensuring you maintain the integrity of the sauce and the tender texture of the meat.

Serving ideas

Serve the veal blanquette in wide, shallow bowls to showcase the beautiful presentation of the veal, carrots, and morels. A light dusting of fresh parsley or chives can add a touch of color and brightness to the plate, though it is not strictly necessary.

The dish is visually appealing on its own, with the creamy, rich tones of the sauce contrasting beautifully against the white plate.

Consider pairing the meal with a crisp, acidic white wine that complements the flavors in the sauce. The acidity of the wine helps to balance the richness of the veal and the earthiness of the morels, creating a harmonious dining experience.

Serve warm, ensuring the plates are slightly heated if possible, to keep the sauce at the perfect consistency while enjoying the meal at a leisurely pace.

Frequently asked questions

Recipe card

Slow Cooker Veal Blanquette with Morels

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 4

Ingredients

• 2 lb veal cubes
• 2 cups carrots, sliced
• 1 cup morel mushrooms
• 1/2 tsp black pepper
• 1 cup dry white wine

Instructions

1. Place the veal cubes into the bottom of the slow cooker insert. Ensure they are distributed in an even layer to promote uniform cooking during the long, gentle heating process.
2. Scatter the sliced carrots and morel mushrooms over the veal. Sprinkle with black pepper, then pour the white wine over the entire mixture to provide moisture and acidity.
3. Cover and cook on low for 8 hours. Once finished, check that the veal reaches 145°F (63°C). Let the meat rest for 5 minutes before serving to ensure the juices redistribute throughout the fibers for maximum tenderness.

Contains: sulfites

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

8 g

Fat

14 g

Fiber

2 g

Sugar

3 g

Sodium

280 mg

Automatic estimate from the ingredient list, not laboratory-verified.