Blanquette de Veau

This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Recipe from Atkins - Phase 2
Blanquette de Veau
15 mins
1 hr 15 mins
by 3.0 1  person
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  • 2 1/2 pounds veal stew meat, cut into 2-inch pieces
  • 4 tablespoons unsalted butter, divided
  • 1 leek, chopped into 1x2x4-inch pieces
  • 2 tablespoons Atkins Cuisine All Purpose Baking Mix
  • 1 cup dry white wine
  • 14 1/2 ounces chicken broth
  • 3/4 cup heavy cream
  • 2 turnips, cut into 1-inch pieces
  • 1 ounce white mushrooms, quartered
  • 1 cup green beans, cut into 1/2-inch pieces
  • 1 teaspoon fresh thyme
Season veal with salt and white pepper. Melt 2 tablespoons butter in a large pot over high heat. Saute veal in batches until golden brown, about 4 minutes, and transfer to a plate.
Reduce heat to medium, melt remaining butter, and saute leek until softened, about 2 minutes. Add bake mix and cook for 2 minutes, stirring occasionally. Return veal and any accumulated juices to pot. Add wine and chicken broth. Turn heat up to high and bring to a boil; reduce heat to low and simmer 30 minutes, covered.
While stew is cooking, place cream in a small saucepan and boil over medium-high heat, until reduced by half, about 10 minutes. Set aside.
After 30 minutes have passed, add turnips and mushrooms to stew and cook for an additional 15 minutes, uncovered, until turnips are soft but still a bit firm. Add green beans and cook 5 minutes longer, until beans are tender.
Finish with reduced cream, thyme, and season to taste with salt and pepper.

nutrition information

Per Serving: cal. (kcal) 486, Fat, total (g) 29, fiber (g) 2, pro. (g) 40, Percent Daily Values are based on a 2,000 calorie diet
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