Step-by-Step Guide to Make Ultimate Veau à l'orange et ses légumes au Cook Expert

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Simple Way to Prepare Ultimate Veau à l'orange et ses légumes au Cook Expert. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Veau à l'orange et ses légumes au Cook Expert, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Veau à l'orange et ses légumes au Cook Expert delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Veau à l'orange et ses légumes au Cook Expert is Pour 4 personne. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Veau à l'orange et ses légumes au Cook Expert estimated approx 1 h 13 min.

To get started with this recipe, we must first prepare a few ingredients. You can have Veau à l'orange et ses légumes au Cook Expert using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Veau à l'orange et ses légumes au Cook Expert:

1. 700 g veau (morceaux pour blanquette)
2. 3 pommes de terre
3. 3 carottes
4. 1 vert de poireau
5. 2 branches de céleri
6. 400 g champignons de Paris émincés
7. 1 orange
8. 1 cs grand-marnier
9. 250 ml vin blanc sec
10. 1 cs farine
11. 1 cs maïzena
12. 2 cs d'huile d'olive
13. Ciboulette ciselée et persil
14. Sel, poivre

Instructions to make to make Veau à l'orange et ses légumes au Cook Expert

1. Après les avoir rincés, émincer les carottes et le poireau dans la midi cuve, les pommes de terre dans la maxi cuve, le tout au disque 2. Couper le céleri en petits morceaux en enlevant les fils.
2. Couper le veau en morceaux de 3 cm environ. Dans la cuve inox munie du pétrin XL, mettre 2 cs d'huile d'olive, 1 cs de farine, le veau, saler, poivrer et lancer RISSOLAGE AUTO.
3. Ajouter les carottes, les poireaux et le vin blanc. Lancer VAPEUR 35 MN / 120°.
4. Presser l'orange et râper le zeste. Ajouter le jus et le zeste de l'orange + 1 cs de Grand-Marnier à la préparation, dans la cuve inox. Ajouter les champignons égouttés. Positionner le plateau inox perforé sur le dessus de la préparation, y disposer les pommes de terre émincées, saupoudrer de ciboulette et lancer VAPEUR 30 MN / 120°. Vérifier la cuisson et rectifier si nécessaire .
5. Retirer les pommes de terre, ajouter 1 cs de maïzena diluée dans ¼ de verre d'eau froide mélanger bien et lancer EXPERT 1 MN / VIT 2A / 0°.
6. Disposer la viande et les pommes de terres dans l'assiette, recouvrir avec la sauce et saupoudrer de ciboulette et persil.

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