Cooking Index - Cooking Recipes & IdeasBlanquette De Veau Recipe - Cooking Index

Blanquette De Veau

Type: Meat
Courses: Main Course
Serves: 6 people

Recipe Ingredients

2 1/2 lbs 1135g / 40ozBoneless veal stew meat - cut 2" pieces
  Salt - to taste
  Freshly-ground black pepper - to taste
4 tablespoons 60mlButter - divided
1   Leek, white and 1" of green - chopped
2 tablespoons 30mlAtkins Bake Mix
1 cup 237mlDry white wine
1   Reduced sodium chicken broth - (14 1/2 oz)
1/2 teaspoon 2.5mlDried thyme
2   Turnips - cut 1" pieces
1 cup 237mlSmall white mushrooms
3/4 cup 177mlHeavy cream
1 cup 160g / 5.6ozGreen beans - cut 1/2" pieces

Recipe Instructions

Sprinkle veal with salt and pepper. Melt butter in a Dutch oven over medium-high heat. Brown veal in batches and transfer to a plate.

Reduce heat to low, melt remaining 2 tablespoons butter and cook leek 5 minutes, until softened. Return veal and accumulated juices to Dutch oven.

Sprinkle bake mix over veal, cook 2 minutes, stirring occasionally. Add wine, chicken broth, and thyme. Bring to a boil; reduce heat to medium-low and simmer 30 minutes.

Add turnips and mushrooms cook 30 minutes more until veal and turnips are tender. Add cream and green beans. Increase heat to high and cook 15 minutes, until sauce thickens. Season to taste with salt and pepper.

This recipe yields 6 servings.

Carbohydrates: 7.5 grams

Net Carbs: 5 grams

Fiber: 2 grams

Protein: 36.5 grams

Fat: 30.5 grams

Calories: 486

Description:

"White veal stew is an elegant yet simple dish that can be tailored to your own taste by substituting other herbs, such as rosemary, oregano, sage or basil, for the thyme."

Source:
Atkins Cookbook at http://atkinscenter.com

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