Veal Stew with Turnips and Autumn Mushrooms
- Low fat
- Low calorie
- Low carb
- Easy recipes
Ingredients
- 1 leek (white and light green parts only), finely chopped
- 1 onion, finely chopped
- 1/2 cup (125 mL) finely chopped inner stalks celery with leaves
- 1/4 cup (60 mL) butter
- 2 lbs (1 kg) stewing veal, cubed
- 1/4 tsp (1 mL) each white pepper and nutmeg
- Pinch ground cloves
- 3 tbsp (45 mL) all-purpose flour
- 1-1/2 cups (375 mL) veal (unbrowned), chicken or turkey stock
- 2 tsp (10 mL) fresh thyme or 1/2 tsp/2 mL dried
- 1-1/4 tsp (6 mL) salt
- 4 white turnips, cut in eighths
- 10 oz (300 g) hedgehog, chanterelle or other mushrooms
- 1/2 cup (125 mL) whipping cream
Preparation
In heavy-bottomed Dutch oven over medium heat, cook leek, onion and celery in butter until softened, about 6 minutes.
Increase heat to high and add veal; sprinkle with pepper, nutmeg and cloves, and fry, stirring, until seared but not browned (lower heat if meat or vegetables are browning).
Sprinkle in flour; cook, stirring, for 2 minutes. Stir in stock, thyme and salt, and bring to boil; reduce heat and simmer, covered and stirring occasionally to prevent sticking, for 40 minutes. Add turnips and continue simmering, covered and stirring occasionally, until meat and turnips are tender, 45 to 50 minutes.
Meanwhile, if using hedgehog or chanterelle mushrooms, trim off and discard any hard parts of stems, then tear larger mushrooms in half; if using firmer mushrooms, trim and slice. Stir mushrooms into pot; simmer until tender, 2 to 5 minutes. Stir in cream and bring to simmer.
Makes 6 to 8 servings.
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