How do you store blanquette with meatballs?

Name: Blanquette with Meatballs, Cauliflower and Pumpkin, Mashed Potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4-6P
Ingredients: 800g ground pork; 0.5 onion, finely chopped; 1 handful of parsley, finely chopped; 1 egg; 4 tbsp breadcrumbs; 0.5 small cauliflower; 0.5 butternut squash; 70g butter; 80g flour; 800ml chicken broth; 150ml cream; Pepper and salt; 1kg mashed potatoes

Refrigerator: Store the blanquette and mashed potatoes separately in the refrigerator for up to 2 days. Reheat in the microwave or on the stove. Freezing: Allow the blanquette to cool completely to room temperature before freezing. Divide the blanquette into portions. This makes it easier to reheat only the amount you need later. Use airtight containers or freezer bags to freeze the blanquette. This helps prevent freezer burn and maintains quality. Label the containers or bags with the freezing date. Blanquette can be stored in the freezer for up to 3 months. Reheating: Allow the blanquette to thaw slowly in the refrigerator, preferably the night before you plan to eat it. Heat the blanquette on low heat on the stove. Stirring regularly helps to heat it evenly and prevents it from burning. If using the microwave, cover the blanquette and use a medium setting. Stir every few minutes to ensure the dish heats evenly. If the sauce has thickened too much, you can add a little water or broth while reheating to achieve the desired consistency.

Blanquette with Meatballs, Cauliflower and Pumpkin, Mashed Potatoes

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45min

•

Easy

Enjoy a delicious blanquette with meatballs, cauliflower, and pumpkin, served with creamy mashed potatoes. A simple family dish!

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Ingredients

What do you need?

Quantity: 4-6P

800g ground pork
0.5 onion, finely chopped
1 handful of parsley, finely chopped
1 egg
4 tbsp breadcrumbs

0.5 small cauliflower
0.5 butternut squash

70g butter
80g flour
800ml chicken broth
150ml cream
Pepper and salt

1kg mashed potatoes

800g ground pork
0.5 onion, finely chopped
1 handful of parsley, finely chopped
1 egg
4 tbsp breadcrumbs

0.5 small cauliflower
0.5 butternut squash

70g butter
80g flour
800ml chicken broth
150ml cream
Pepper and salt

1kg mashed potatoes

Preparation method

How do you make this?

In a bowl, mix the ground pork with finely chopped onion, finely chopped parsley, egg, breadcrumbs, pepper, and salt. Form balls the size of a golf ball.

Peel the pumpkin and cut into cubes.

Break the cauliflower into florets.

Steam the pumpkin cubes and cauliflower florets until al dente.

Make the mashed potatoes.

Melt butter in a cast-iron pot. Add the flour and let it cook for a moment.

Add half of the chicken broth. Whisk vigorously until there are no lumps and you have a smooth thick sauce.

Pour in the rest of the broth and whisk well until it boils. Add the cream and season.

Add the meatballs to the sauce and let them cook for about 10 minutes.

Carefully add the steamed drained vegetables to the sauce. Let everything heat through well.

Serve the blanquette with mashed potatoes, and garnish with fresh parsley.

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