Blanquette de Veau Recipe

7.5g
Net Carbs

Prep Time: 15 Minutes
Style:French
Cook Time: 60 Minutes
Phase: Phase 3
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

45.9g

Protein

28.7g

Fat

2.2g

Fiber

513.2kcal

Calories

INGREDIENTS

Use the Atkins recipe to make Atkins Flour Mix for this recipe. You will need 2 tablespoons to act as a thickener.

Season veal with salt and white pepper. Melt 2 tablespoons butter in a large pot over high heat. Sauté veal in batches until golden brown, about 4 minutes, and transfer to a plate.
Reduce heat to medium, melt remaining butter, and sauté leek until softened, about 2 minutes. Add baking mix and cook for 2 minutes, stirring occasionally. Return veal and any accumulated juices to pot. Add wine and chicken broth. Turn heat up to high and bring to a boil; reduce heat to low and simmer 30 minutes, covered.
While stew is cooking, place cream in a small saucepan and boil over medium-high heat, until reduced by half, about 10 minutes. Set aside.
After 30 minutes has passed, add turnips and mushrooms to stew and cook for an additional 15 minutes, uncovered, until turnips are soft but still a bit firm. Add green beans and cook 5 minutes longer, until beans are tender.
Finish with reduced cream, thyme and season to taste with salt and pepper.

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