Blanquette de Veau
Recipe from Atkins - Phase 2

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.



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Servings: 6
Prep Time: 15 mins
Total Time: 1 hr 15 mins
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Ingredients
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    2 1/2  pounds 
    veal stew meat, cut into 2-inch pieces
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    4   tablespoons 
    unsalted butter, divided
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    1   
    leek, chopped into 1x2x4-inch pieces
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    2   tablespoons 
    Atkins Cuisine All Purpose Baking Mix
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    1   cup 
    dry white wine
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    14 1/2  ounces 
    chicken broth
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    3/4  cup 
    heavy cream
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    2   
    turnips, cut into 1-inch pieces
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    1   ounce 
    white mushrooms, quartered
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    1   cup 
    green beans, cut into 1/2-inch pieces
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    1   teaspoon 
    fresh thyme

Directions
1.
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.
2.
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.
3.
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.
4.
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.
5.
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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