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Blanquette of Veal















Trans-fat Free


3 pounds veal
1 medium onions
cut in half
2 each celery stalks
cut in half
1 medium carrots
cut in half
6 cups chicken broth
½ teaspoon salt
or as desired
½ teaspoon black peppercorns
¼ teaspoon nutmeg
½ each lemon
5 tablespoons butter, unsalted
5 tablespoons all-purpose flour
2 ½ cups cauliflower florets
¾ cup sour cream


COMBINE THE VEAL AND 4 CUPS broth in a 5-quart heavy pot over high heat on top of the stove.

Cover and bring to a boil.

Remove any scum that comes to the top of the pot, then add the remaining 2 cups broth, the onion, celery, carrot, salt, pepper, nutmeg and lemon.

Reduce heat to low and let simmer for 1¼ hours, or until meat is just tender.

Meanwhile, melt the butter in a medium pot over low heat, and whisk in the flour.

Cook, stirring, 2 minutes and remove from heat.

Set aside until the meat is cooked.

When the meat is done, remove it from the liquid, using a slotted spoon.

Pick off and discard any vegetables that cling to the veal.

Replace the butter-flour mixture over medium-low heat on the stove and strain the cooking liquid into it, whisking vigorously.

Discard vegetables in the strainer.

Cook, stirring, until mixture thickens, about 3 to 5 minutes.

Add cauliflower and continue to cook an additional 15 minutes.

Skim off any residue that rises to the surface.

When it's time to serve dinner, add the veal to the cauliflower and sauce and heat through.

Place sour cream in a mixing bowl, whisk in ½ cup of the hot sauce, then add this to the stew.

Do not reheat the sauce after adding sour cream.

Pour the stew into a serving dish and accompany with rice pilaf or buttered noodles.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 602g (21.2 oz)
Amount per Serving
Calories 65054% of calories from fat
 % Daily Value *
Total Fat 39g 61%
Saturated Fat 19g 97%
Trans Fat 0g
Cholesterol 224mg 75%
Sodium 780mg 33%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 8%
Sugars g
Protein 104g
Vitamin A 45% Vitamin C 40%
Calcium 10% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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