This spin on the classic French stew blanquette de veau is a tad more rustic than the original but still supremely tasty. If you don’t want to use wine, substitute 1 cup sodium reduced chicken broth and 2 tsp lemon juice.
HANDS-ON TIME
35 minutes
TOTAL TIME
2 hours
MAKES
8 servings
INGREDIENTS
2 tbsp vegetable oil
1.35 kg boneless pork shoulder butt roast, trimmed and cut in 1½-inch (4 cm) cubes
1 tbsp butter or vegetable oil
2 each onions and ribs celery, chopped
¼ cup all-purpose flour
½ tsp each salt and white pepper
¼ tsp nutmeg
1 cup sodium-reduced chicken broth
1 cup dry white wine
625 g baby potatoes, halved (about 5 cups)
2 cups frozen lima beans or peas
⅓ cup whipping cream (35%)
1 tbsp chopped fresh dill
DIRECTIONS
In Dutch oven, heat oil over high heat; working in batches, brown pork, 5 to 6 minutes per batch. Using slotted spoon, transfer to bowl.
Add butter to pan; cook 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 broth and wine; bring to boil, scraping up browned bits from bottom of pan. Reduce heat, cover and simmer for 45 minutes.
Add potatoes; cover and simmer until potatoes and pork are tender, about 40 minutes.
Stir in lima beans, cream and dill; simmer until lima beans are tender, about 7 minutes.
NUTRITIONAL INFORMATION, PER SERVING: about 399 cal, 36 g pro, 15 g total fat (6 g
sat. fat), 28 g carb, 4 g fibre, 112 mg chol, 364 mg sodium. % RDI: 5% calcium, 27%
iron, 6% vit A, 20% vit C, 16% folate.
TIP FROM THE TEST KITCHEN
If you can’t find baby potatoes at the supermarket, use new or waxy potatoes cut into 2-inch (5 cm) cubes.
You can also peel the potatoes, if you prefer them without the skin.
