Blanquette de Veau (Veal Stew)

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Category : Meat

Recipe : Blanquette de Veau (Veal Stew)

Makes 4 servings

For a dish that's ready in half the time, use skinless boneless turkey breast in place
of the veal; it needs to simmer only 45 minutes, rather than the hour and a half that
the veal requires.

14 ounces boneless lean loin of veal, cut into 2" cubes
1 medium carrot, quartered
1 medium onion, quartered
1 medium celery stalk, quartered
6 fresh flat-leaf parsley sprigs
1 bay leaf
1/2 teaspoon dried thyme leaves
2 cups whole small mushrooms, woody ends trimmed
1 cup pearl onions
1 tablespoon + 1 teaspoon all-purpose flour
1/3 cup fat-free egg substitute
2 tablespoons nonfat cream cheese, softened
2 teaspoons fresh lemon juice
Pinch ground nutmeg
Freshly ground black pepper, to taste
1 tablespoon minced fresh flat-leaf parsley, to garnish

To prepare broth, place veal into medium saucepan; add water to cover. Bring
liquid to a boil; with slotted spoon, skim off foam that accumulates on surface.
Reduce heat to low; cook, continuing to skim off accumulated foam, 20 minutes
(do not boil).
Add carrot, quartered onion, celery, parsley sprigs, bay leaf and thyme to veal
mixture; cook, covered, 1 1/2 hours, until veal is very tender. With slotted
spoon, remove veal from liquid; set aside.
Place medium sieve over medium bowl. Strain liquid through sieve, reserving
liquid; discard solids. Let liquid stand 15-20 minutes, until fat accumulates on
top; with paper towels or large spoon, remove fat.
To prepare stew, in same saucepan, combine mushrooms, pearl onions, veal and
1 1/2 cups of the prepared broth. In small bowl, with wire whisk, combine flour
and 2 tablespoons cold water, blending until flour is dissolved. Stir dissolved
flour into veal mixture; bring liquid to a boil. Reduce heat to low; simmer,
stirring frequently, 15 minutes, until mixture is slightly thickened.
Meanwhile, in blender or food processor, combine egg substitute, cream
cheese, juice, nutmeg and pepper; puree until smooth.
Remove veal mixture from heat; stir in cream cheese mixture. Return mixture
to heat; cook over low heat, stirring constantly, 2-3 minutes, until heated
through (do not boil). Divide evenly among 4 bowls, sprinkle with minced
parsley and serve.

SERVING (1 1/2 CUPS) PROVIDES: 1 1/2 Vegetables, 3 Proteins, 20 Optional
Calories.

PER SERVING: 172 Calories, 4 g Total Fat, 1 g Saturated Fat, 80 mg Cholesterol,
166 mg Sodium, 10 g Total Carbohydrate, 1 g Dietary Fiber, 25 g Protein, 69 mg
Calcium

ONE CUP BROTH PROVIDES: 20 Optional Calories.

PER SERVING: 20 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 70
mg Sodium, 0 g Total Carbohydrate, 0 g Dietary Fiber, 5 g Protein, 0 mg Calcium

Divide remaining broth into 1-cup portions; cool, then freeze, covered, until solid.
Use in recipes calling for veal or beef broth, or serve on its own.