Blanquette de Veau (Creamy Veal Stew with Cauliflower)
Creamy Veal Stew with Keto Cauliflower
Yes, with a tweak: request no flour/roux for thickening the sauce. About 10g net carbs per serving, on the higher side for French food, so watch the portion.
What it is
A classic French stew featuring tender veal (often shoulder or breast) simmered in a creamy, white sauce with mushrooms and small onions. Traditionally thickened with a roux and served with rice. The keto version omits the roux and rice, replacing them with cauliflower.
Key ingredients
Veal stew meat, mushrooms, small onions (minimal), heavy cream, egg yolk, chicken stock, butter, cauliflower florets, bay leaf, thyme, salt, pepper.
How to make it keto
CRITICAL: Request no flour/roux for thickening the sauce. Request no rice. Serve with steamed or puréed cauliflower instead. Be mindful of the quantity of small onions.
Say this to the waiter (French)
Pour la Blanquette de Veau, veuillez vous assurer que la sauce est épaissie sans farine ni roux. Pas de riz, servez avec du chou-fleur. Des petits oignons avec parcimonie, s'il vous plaît.
For the Blanquette de Veau, please ensure the sauce is thickened without flour or roux. No rice, serve with cauliflower instead. Minimal small onions, please.
Watch out for
Flour/roux for thickening, rice accompaniment, quantity of small onions.
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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