Braised Pork, Potatoes and Beans in White Wine Sauce

By The Canadian Living Test Kitchen

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Braised Pork, Potatoes and Beans in White Wine Sauce

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	399399 cal
pro	36 g36g pro
total fat	15 g15g total fat
sat. fat	6 g6g sat. fat
carb	28 g28g carb
fibre	4 g4g fibre
chol	112 mg112mg chol
sodium	364 mg364mg sodium
% RDI:	-
calcium	55 calcium
iron	2727 iron
vit A	66 vit A
vit C	2020 vit C
folate	1616 folate

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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 2 2tbsp tbspvegetable oil
3 3lb lbboneless pork shoulder butt roastboneless pork shoulder butt roasts, trimmed and cut into 1-1/2 inch (4 cm) cubes
1 tbsp butter 1 1tbsp tbspbutter or vegetable oil
2 onions , chopped2 2oniononions, chopped
2 stalks celery , chopped2 2stalks celery, chopped
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 tsp ground nutmeg 1/4 1/4tsp tspground nutmeg
1 cup sodium-reduced chicken stock 1 1cup cupsodium-reduced chicken stock
1 cup dry white wine 1 1cup cupdry white wine
1-1/4 1-1/4lb lbbaby potatobaby potatoes, halved (about 5 cups/1.25 L)
2 cups frozen lima beans , thawed2 2cups cupsfrozen lima beans or frozen peas, thawed
1/3 cup whipping cream 1/3 1/3cup cupwhipping cream
1 tbsp chopped fresh dill 1 1tbsp tbspchopped 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