Idée recette de la Cave Beetschen gastronomie viande blanche blanquette de veau au  lait de coco et bâtons de citronnelle riz pilaf

Veal stew with coconut milk and lemongrass, Pilau rice    

By Frédéric Chamaret, Gastrodomicile


Ingredients for 4 people



Veal Stew

800g stewing meat (shoulder or collar)

200g mushrooms

80g smoked bacon lardons (optional)

100g small onions or shallots

1 chicken stock cube

1 bay leaf

150ml coconut milk

100ml 35% cream

4 lemongrass stalks

40g butter

100ml white wine

100ml olive oil

Salt and pepper


Pilau rice


200g parboiled rice

50g onions

25g butter

1 tbsp olive oil

½ chicken stock cube

500ml white wine

300ml water







Veal Stew

Cut the mushrooms into quarters. Slice the shallots.

In a large saucepan or skillet lightly brown the pieces of veal, add the bacon, shallots, mushrooms and cook for 5 minutes over medium heat.

Add the white wine and add enough water to cover the meat. Add chicken broth, bay leaf and sliced lemon (be careful not to add this too late because it will be removed at the end of cooking). Season with salt and pepper (use the salt sparingly as the dish contains chicken broth and bacon)

Cook the stew over medium heat for about 1 hour.

Remove the meat from the broth and set aside. Strain the broth and remove the bay leaves and lemongrass stalks. Add coconut milk, cream and butter and reduce until the sauce lightly coats the back of a tablespoon. Mix and seasoning to taste. Add the pieces of meat to the sauce and garnish.


Pilau rice

Chop the onion finely and sauté in butter and olive oil without it turning brown. Add the rice and stir with a spatula to coat the butter beans. (nacrer)

Pour in 500ml white wine and 300ml water. Add ½ chicken stock cube.

Boil and season with salt and pepper. Cover with baking paper.

Finish by baking in the oven at 180°C for 20 minutes.




In a plate, form a circle of rice and place the stew in the middle. Garnish with a strand of lemongrass cut lengthwise.


Bon Appétit!