Blanquette de Veau
- Number of Servings: 4
Ingredients
2 tbsp olive oil1 lb lean boneless veal shoulder, cut into 1-inch pieces3 cups chicken stock (low fat, low sodium)1/2 cup dry white wine1 carrot, halved and sliced crosswise into 1/2-inch pieces1 stalk celery, chopped1 clove garlic, minced2 tsp chopped fresh thyme1 bay leaf10 oz pearl onions, peeled1 tbsp margarine6 oz small mushrooms, quartered1 tbsp lemon juice2 tbsp cornstarch1/2 cup low-fat plain yogurt2 tbsp chopped fresh parsley1/4 tsp each salt and freshly ground pepper
1. In large heavy saucepan, heat 1 tbsp oil over medium-high heat. Lightly brown veal on all sides. Add 2 cups stock, wine, carrot, celery, garlic, thyme and bay leaf. Bring to a simmer and cook, covered for 20 minutes or until veal is tender
2. Meanwhile, in small frying pan, cook onions in remaining 1 cup stock, covered, for 15 minutes or until onions are tender and stock is absorbed. Remove from heat and set aside.
3. In non-stick frying pan, heat remaining 1 tbsp oil and margarine over medium-high heat. Cook mushrooms for 5 minutes or until softened. Stir in lemon juice. Remove from heat and set aside.
4. Using slotted spoon, remove veal and vegetables from broth to bowl. Discard bay leaf. In small bowl, blend cornstarch with 3 tbsp broth; whisk back into broth in saucepan and cook, stirring, over medium-high heat until thickened and smooth. Stir in yogurt. Return veal and vegetables to pot along with reserved pearl onions and mushrooms. Stir in parsley, salt and pepper.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LAURAYEO.
2. Meanwhile, in small frying pan, cook onions in remaining 1 cup stock, covered, for 15 minutes or until onions are tender and stock is absorbed. Remove from heat and set aside.
3. In non-stick frying pan, heat remaining 1 tbsp oil and margarine over medium-high heat. Cook mushrooms for 5 minutes or until softened. Stir in lemon juice. Remove from heat and set aside.
4. Using slotted spoon, remove veal and vegetables from broth to bowl. Discard bay leaf. In small bowl, blend cornstarch with 3 tbsp broth; whisk back into broth in saucepan and cook, stirring, over medium-high heat until thickened and smooth. Stir in yogurt. Return veal and vegetables to pot along with reserved pearl onions and mushrooms. Stir in parsley, salt and pepper.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LAURAYEO.
Nutritional Info Amount Per Serving
- Calories: 411.2
- Total Fat: 17.4 g
- Cholesterol: 131.4 mg
- Sodium: 1,016.7 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 2.8 g
- Protein: 42.3 g
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