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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: February 2008
- 2 tablespoons vegetable oil
- 3 lbs boneless pork shoulder butt roast trimmed and cut into 1-1/2 inch (4 cm) cubes
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 onions chopped
- 2 celery chopped
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1 cup sodium-reduced chicken stock
- 1 cup dry white wine
- 1 1/4 lb baby potato halved (about 5 cups/1.25 L)
- 2 cups frozen lima beans thawed
- 2 cups frozen frozen peas thawed
- 1/3 cup whipping cream
- 1 tablespoon chopped fresh dill
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 364 mg
- Protein 36 g
- Calories 399.0
- Total fat 15 g
- Cholesterol 112 mg
- Saturated fat 6 g
- Total carbohydrate 28 g
- Iron 27.0
- Folate 16.0
- Calcium 5.0
- Vitamin A 6.0
- Vitamin C 20.0