{"id":1672,"date":"2021-02-26T11:13:52","date_gmt":"2021-02-26T10:13:52","guid":{"rendered":"https:\/\/grainsdselgrainsdimage.fr\/?p=1672"},"modified":"2021-03-06T16:53:32","modified_gmt":"2021-03-06T15:53:32","slug":"blanquette-de-veau-au-the-et-a-la-vanille","status":"publish","type":"post","link":"https:\/\/grainsdselgrainsdimage.fr\/?p=1672","title":{"rendered":"Blanquette de veau au th\u00e9 et \u00e0 la vanille"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1672\" class=\"elementor elementor-1672\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-acd782d elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"acd782d\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-3a63f3b2\" data-id=\"3a63f3b2\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-18305a63 elementor-widget elementor-widget-shortcode\" data-id=\"18305a63\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"shortcode.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-shortcode\"><style>\n    #zrdn-recipe-container {background-color:#ffffff;}#zrdn-recipe-container {border-color:#000000;}#zrdn-recipe-container, #zrdn-recipe-container h2, #zrdn-recipe-container h3, #zrdn-recipe-container h4 {color:#000000;}                   #zrdn-recipe-container ol.zrdn-bordered li:before,\n            #zrdn-recipe-container ul.zrdn-bordered li:before{\n                border: 2px solid #000000;\n                color: #000000;\n            }\n            #zrdn-recipe-container ol.zrdn-solid li:before,\n            #zrdn-recipe-container ul.zrdn-solid li:before{\n                background-color: #000000;\n            }\n            #zrdn-recipe-container ul.bullets li:before,\n            #zrdn-recipe-container ol.zrdn-counter li:before,\n            #zrdn-recipe-container ul.zrdn-counter li:before {\n                color: #000000;\n            }\n            #zrdn-recipe-container .zrdn-tag-item a, #zrdn-recipe-container .zrdn-tag-item{\n                color:#000000;\n            }\n       #zrdn-recipe-container {border-style:initial;}#zrdn-recipe-container a {color:#000000;}#zrdn-recipe-container {border-width:0px;}#zrdn-recipe-container {border-color:#000000;}#zrdn-recipe-container {border-radius:0px;}.zrdn-notes-label {display:none;}.zrdn-ingredients-label {display:none;}\n<\/style>\n<div id=\"zrdn-recipe-container\" class=\"default zrdn-recipe-30 zrdn-jump-to-link\" >\n    <div class=\"zrdn-block zrdn-block-100\">\n\t<div class=\"zrdn-block-wrap zrdn-recipe_title\"  ><h2 class=\"zrdn-element_recipe_title\">Blanquette de veau au th\u00e9 et \u00e0 la vanille<\/h2>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-recipe_image\"  >\t        <div class=\"zrdn-recipe-image  zrdn-element_recipe_image\">\n            \t    <\/div>\n\t<\/div>\n<div class=\"zrdn-block-wrap zrdn-divider\"  ><div class=\"zrdn-block-divider\"><\/div><\/div>\n<div class=\"zrdn-block-wrap zrdn-details\"  >\n\n\t<div class=\"zrdn-details-item zrdn-prep-time\">\n        <div class=\"zrdn-recipe-label\">\n\t        Temps de pr\u00e9paration        <\/div>\n        <div class=\"zrdn-value zrdn-element_prep_time\">25 minutes<\/div>\n\t<\/div>\n\n\t<div class=\"zrdn-details-item zrdn-cook-time\">\n        <div class=\"zrdn-recipe-label\">\n\t        Temps de cuisson        <\/div>\n        <div class=\"zrdn-value zrdn-element_cook_time\">1 heure<\/div>\n\t<\/div>\n\n\n\t<div class=\"zrdn-details-item zrdn-total-time\">\n        <div class=\"zrdn-recipe-label\">\n\t        Temps total        <\/div>\n        <div class=\"zrdn-value zrdn-element_total_time\">1 heure, 25 minutes<\/div>\n\t<\/div>\n\n\n\n\n\n\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-ingredients\"  ><h3 class=\"zrdn-recipe-label zrdn-ingredients-label\">\n    Ingr\u00e9dients<\/h3>\n\n\n<ul class=\"zrdn-list zrdn-ingredients-list nobullets zrdn-element_ingredients\">\n            <li>...6 personnes\r<\/li>\n\n            \n            <li>1,2 kg de veau (jarret et tendron)\r<\/li>\n\n            \n            <li>1 carotte - 1 oignon - 1 bouquet garni\r<\/li>\n\n            \n            <li>60 g de beurre - 30 g de farine - 20 cl de cr\u00e8me liquide\r<\/li>\n\n            \n            <li>2 jaunes d'\u0153ufs\r<\/li>\n\n            \n            <li>2 sachets de th\u00e9 - 1 b\u00e2ton de vanille\r<\/li>\n\n            \n            <li>\u00bd citron - sel - poivre.<\/li>\n\n            <\/ul>\n\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-instructions\"  >    <h3 class=\"zrdn-recipe-label zrdn-instructions-label\">\n        Instructions    <\/h3>\n<ol class=\"zrdn-list zrdn-instructions-list numbers  zrdn-element_instructions\">\n\t\t            <li>Mettez la viande de Veau Les Vitelliers dans une cocotte. Couvrez d'eau froide et portez \u00e0 \u00e9bullition. Retirez soigneusement l'\u00e9cume, baissez le feu, ajoutez le sachet de th\u00e9 et le b\u00e2ton de vanille.\r<\/li>\n\t\t\n\t\t            <li>Compl\u00e9tez avec la carotte, l'oignon clout\u00e9 et le bouquet garni. Salez et laissez cuire \u00e0 feu doux 50 mn.\r<\/li>\n\t\t\n\t\t            <li>Dans une petite casserole, pr\u00e9parez le roux : faites fondre le beurre, ajoutez la farine en fouettant, laissez cuire 5 mn.\r<\/li>\n\t\t\n\t\t            <li>Egouttez la viande, passez le jus. Conservez la gousse de vanille. Versez le jus de cuisson sur le roux en fouettant (la sauce doit \u00eatre velout\u00e9e sans \u00eatre \u00e9paisse).\r<\/li>\n\t\t\n\t\t            <li>Remettez la viande dans la sauce. Au moment de servir, d\u00e9layez les jaunes d'\u0153ufs dans un bol avec la cr\u00e8me fra\u00eeche. Versez le m\u00e9lange dans la sauce.\r<\/li>\n\t\t\n\t\t            <li>Hors du feu, m\u00e9langez d\u00e9licatement, v\u00e9rifiez l'assaisonnement, ajoutez quelques gouttes de jus de citron et servez bien chaud.<\/li>\n\t\t<\/ol><\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-50\">\n\t<div class=\"zrdn-block-wrap zrdn-copyright\"  >&copy;&nbsp;2026 GabAz\n<\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-50\">\n\t<div class=\"zrdn-block-wrap zrdn-notes\"  ><\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-0 print\">\n\t<div class=\"zrdn-block-wrap zrdn-permalink\"  ><\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-0\">\n\t<div class=\"zrdn-block-wrap zrdn-jsonld\"  ><script type=\"application\/ld+json\">\n    {\"@context\":\"http:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"description\":\"Blanquette de veau au th\\u00e9 et \\u00e0 la vanille\",\"image\":[\"https:\\\/\\\/grainsdselgrainsdimage.fr\\\/wp-content\\\/uploads\\\/2021\\\/02\\\/Blanquette-de-Veau-au-The\\u0301-et-a\\u0300-la-Vanille-250x250.jpg?v=1619266835\",\"https:\\\/\\\/grainsdselgrainsdimage.fr\\\/wp-content\\\/uploads\\\/2021\\\/02\\\/Blanquette-de-Veau-au-The\\u0301-et-a\\u0300-la-Vanille-1080x900.jpg?v=1619266835\",\"https:\\\/\\\/grainsdselgrainsdimage.fr\\\/wp-content\\\/uploads\\\/2021\\\/02\\\/Blanquette-de-Veau-au-The\\u0301-et-a\\u0300-la-Vanille-1080x900.jpg?v=1619266835\"],\"recipeIngredient\":[\"...6 personnes\\r\",\"1,2 kg de veau (jarret et tendron)\\r\",\"1 carotte - 1 oignon - 1 bouquet garni\\r\",\"60 g de beurre - 30 g de farine - 20 cl de cr\\u00e8me liquide\\r\",\"2 jaunes d'\\u0153ufs\\r\",\"2 sachets de th\\u00e9 - 1 b\\u00e2ton de vanille\\r\",\"\\u00bd citron - sel - poivre.\"],\"name\":\"Blanquette de veau au th\\u00e9 et \\u00e0 la vanille\",\"recipeCategory\":\"Veau\",\"cookTime\":\"PT1H0M\",\"prepTime\":\"PT0H25M\",\"recipeInstructions\":[\"Mettez la viande de Veau Les Vitelliers dans une cocotte. 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