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Receta Blanquette De Veau

by Global Cookbook

Ingredientes

2 1/2 lb boneless veal stew meat cut 2" pcs Salt to taste Freshly-grnd black pepper to taste 4 Tbsp. butter divided 1 x leek, white and 1" of green minced 2 Tbsp. Atkins Bake Mix 1 c. dry white wine 1 can reduced sodium chicken broth - (14 1/2 ounce)

1/2 tsp dry thyme 2 x turnips cut 1" pcs 1 c. small white mushrooms 3/4 c. heavy cream 1 c. green beans cut 1/2" pcs

Direcciones

1. Sprinkle veal with salt and pepper. Heat butter in a Dutch oven over medium-high heat. Brown veal in batches and transfer to a plate.
2. Reduce heat to low, heat remaining 2 Tbsp. butter and cook leek 5 min, till softened. Return veal and accumulated juices to Dutch oven.
3. Sprinkle bake mix over veal, cook 2 min, stirring occasionally. Add in wine, chicken broth, and thyme. Bring to a boil; reduce heat to medium-low and simmer 30 min.
4. Add in turnips and mushrooms cook 30 min more till veal and turnips are tender. Add in cream and green beans. Increase heat to high and cook 15 min, till sauce thickens. Season to taste with salt and pepper.
5. This recipe yields 6 servings.
6. Description: "White veal stew is an elegant yet simple dish which can be tailored to your own taste by substituting other herbs, such as rosemary, oregano, sage or possibly basil, for the thyme."

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