Peel the onion, garlic cloves and carrots and cut the veal in large cubes.Bring to a boil and simmer for 40 minutes or until the meat is tender.
Pour the water in a large Dutch oven (or equivalent), add a pinch of salt, the bouquet garni, onion and carrots. Add the veal.
Bring to a boil and simmer for 40 minutes or until the meat is tender.
Once the meat is cooked you can prepare the blanquette sauce. To do so: take two cups of the blanquette broth, put the starch in a saucepan with the coconut oil. Turn on the stove to medium high heat and start whisking with a manual whip. Add the blanquette broth slowly while still whisking.
Keep adding the rest of the 2 cups of blanquette broth slowly while still whisking.
Let the mixture cook until it thickens, whisking regularly.
Drain the meat and carrots (you can set aside the rest of the broth to use for something else) put them in a large bowl and add the sauce on top of it. And voilà!Bon appétit !
For the starch : use arrowroot or tapioca starch for AIP, paleo and whole30. Corn starch or potato starch, if not on one of these diets.Blanquette is traditionally served with rice or potatoes, but you can also serve it with cauliflower rice or with just more carrots if you are on a special diet like whole30, AIP or Paleo. Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.