Blanquette De Veau

Blanquette De Veau
Blanquette De Veau

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2 1/2

    pounds boneless veal stew meat cut 2" pieces

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 4

    tablespoons butter divided

  • 1

    leek, white and 1" of green chopped

  • 2

    tablespoons 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

Directions

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

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