Blanquette de Veau avec Purée de Chou-fleur
Veal Stew with Cauliflower Purée
Yes, with a tweak: request cauliflower purée instead of rice or pasta. About 11g net carbs per serving, on the higher side for French food, so watch the portion.
What it is
A comforting, creamy French stew made with tender pieces of veal and mushrooms, simmered in a rich, velvety white sauce. Modified to be served with a smooth cauliflower purée instead of traditional rice or pasta, and with minimal or no carrots.
Key ingredients
Veal (shoulder/breast), mushrooms, onions, butter, heavy cream, chicken/veal broth, egg yolk (for liaison), cauliflower, salt, pepper.
How to make it keto
Request cauliflower purée instead of rice or pasta. Explicitly ask for no or minimal carrots and other starchy root vegetables. Confirm the sauce is not thickened with flour (roux-free or minimal roux).
Watch out for
Rice, pasta, potatoes, flour-thickened (roux-based) béchamel sauce, significant quantities of carrots or other root vegetables.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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