Veal stew
Blanquette de veau
Ingredients
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Directions
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Did you know?
Historically, the blanquette comes from the scraps of roasted veal. The name originates from the meat's color and from its sauce, which has become a genuine culinary family tradition in the 18th century.
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It's healthy (or not) because...
- Veal gives proteins contribution, which allows the cells to develop and to renew.
- The lipid contribution is given thanks to the roux, the cream and the eggs yolk. - The different vegetables from the broth bring flavor to the meant and fewv itamines because they are hidrosoluble. - The veal bouillon brings to much carbohydrates. |
Hints
- Peel the vegetables for compost.
- In order to decrease the input in carbohydrate, you should remove the veal bouillon and rather complete you cooking bouillon with other spices (garlic, herbes de Provences…).
- Remove the roux by linking the sauce with cornstarch (you can also remove the eggs yolk.)
- Replace the cream with 0% cottage cheese
- Add a soup spoon of mustard in order to spice the taste of the stew.
- If you wish a lighter dish you can replace the veal with chicken (White meat, less fat tan the veal.)
- In order to decrease the input in carbohydrate, you should remove the veal bouillon and rather complete you cooking bouillon with other spices (garlic, herbes de Provences…).
- Remove the roux by linking the sauce with cornstarch (you can also remove the eggs yolk.)
- Replace the cream with 0% cottage cheese
- Add a soup spoon of mustard in order to spice the taste of the stew.
- If you wish a lighter dish you can replace the veal with chicken (White meat, less fat tan the veal.)