Blanquette de Veau
7.5g
Net Carbs
45.9g
Protein
28.7g
Fat
2.2g
Fiber
513
Calories
Ingredients:
- 2 medium Turnips
- 32 ounces Veal Arm Shoulder
- 1 teaspoon Thyme
- 1 ounce Mushrooms
- 1 cup Green Snap Beans
- 4 tablespoons Unsalted Butter Stick
- 8 fluid ounces White Table Wine
- 3/4 cup Heavy Cream
- 1 each Leeks
- 2 cups Chicken Broth, Bouillon or Consomme
Directions:
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.
