Blanquette de Veau

2 tbsp olive oil
1 lb lean boneless veal shoulder, cut into 1-inch pieces
3 cups chicken stock (low fat, low sodium)
1/2 cup dry white wine
1 carrot, halved and sliced crosswise into 1/2-inch pieces
1 stalk celery, chopped
1 clove garlic, minced
2 tsp chopped fresh thyme
1 bay leaf
10 oz pearl onions, peeled
1 tbsp margarine
6 oz small mushrooms, quartered
1 tbsp lemon juice
2 tbsp cornstarch
1/2 cup low-fat plain yogurt
2 tbsp chopped fresh parsley
1/4 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.