Blanquette De Veau

Veal Recipes >

Blanquette De Veau

2 1/2 pounds boneless veal stew meat ; cut 2" pieces
Salt, to taste
Freshly-ground black pepper, to taste
4 tablespoon butter; divided
1 leek, white and 1" of green, chopped
2 tablespoon Atkins Bake Mix
1 cup dry white wine
1 can reduced sodium chicken broth - (14 1/2 oz)
1/2 teaspoon dried thyme
2 turnips, cut 1" pieces
1 cup small white mushrooms
3/4 cup heavy cream
1 cup green beans, cut 1/2" pieces

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

Formatted for MC6 06-12-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: Atkins Cookbook at http://atkinscenter.com

Per Serving (excluding unknown items): 214 Calories; 19g Fat (86.7% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol; 120mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.