Blanquette De Veau Recipe - Cooking Index
Blanquette De Veau Recipe - Cooking Index
| 2 1/2 lbs | 1135g / 40oz | Boneless veal stew meat - cut 2" pieces |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 tablespoons | 60ml | Butter - divided |
| 1 | Leek, white and 1" of green - chopped | |
| 2 tablespoons | 30ml | Atkins Bake Mix |
| 1 cup | 237ml | Dry white wine |
| 1 | Reduced sodium chicken broth - (14 1/2 oz) | |
| 1/2 teaspoon | 2.5ml | Dried thyme |
| 2 | Turnips - cut 1" pieces | |
| 1 cup | 237ml | Small white mushrooms |
| 3/4 cup | 177ml | Heavy cream |
| 1 cup | 160g / 5.6oz | Green beans - cut 1/2" pieces |
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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