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Braised Pork, Potatoes and Beans in White Wine Sauce

By The Canadian Living Test Kitchen

Tested till perfect

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Braised Pork, Potatoes and Beans in White Wine Sauce

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 399
pro 36 g
total fat 15 g
sat. fat 6 g
carb 28 g
fibre 4 g
chol 112 mg
sodium 364 mg
% RDI: -
calcium 5
iron 27
vit A 6
vit C 20
folate 16

This spin on the French classic blanquette de veau is a tad more rustic than the original. If you don't want to use wine, use 1 cup (250 mL) sodium-reduced chicken stock and 2 tsp (10 mL) lemon juice.

Ingredients

  • 2 tbsp vegetable oil
  • 3 lb boneless pork shoulder butt roasts, trimmed and cut into 1-1/2 inch (4 cm) cubes
  • 1 tbsp butter or vegetable oil
  • 2 onions, chopped
  • 2 stalks celery, chopped
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp ground nutmeg
  • 1 cup sodium-reduced chicken stock
  • 1 cup dry white wine
  • 1-1/4 lb baby potatoes, halved (about 5 cups/1.25 L)
  • 2 cups frozen lima beans or frozen peas, thawed
  • 1/3 cup whipping cream
  • 1 tbsp chopped fresh dill

Preparation

In Dutch oven, heat oil over high heat; brown pork, in batches. With slotted spoon, transfer to bowl. Add butter to pan; fry onions and celery over medium heat until softened, about 6 minutes.

Return pork and accumulated juices to pan. Add flour, salt, pepper and nutmeg; cook, stirring often, for 2 minutes.

Stir in stock and wine; bring to boil, scraping up browned bits in pan. Reduce heat, cover and simmer for 45 minutes.

Add potatoes; cover and simmer for about 40 minutes or until potatoes and pork are tender.

Stir in lima beans, cream and dill; simmer until beans are tender, about 7 minutes.

Additional information : Tip: If baby potatoes are unavailable, use new or waxy potatoes cut into 2-inch (5 cm) cubes. Peel potatoes, if you prefer.

Source : Canadian Living Magazine: February 2008

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