VEAL AND VEGETABLE STEW
1 tablespoon extra-virgin olive oil
1 pound boneless veal shoulder, cut into 2-inch pieces
1/4 teaspoon freshly ground black pepper
2 large shallots
1/4 cup dry white wine or more broth
2 1/2 cups fat-free chicken broth
2 carrots, cut into 1-inch rounds
1 large turnip, peeled and cubed
1 rutabaga, peeled and cubed
2 large sprigs thyme, or 1/2 teaspoon dried thyme, crushed
Shredded Parmesan cheese for garnish, optional
1. Heat the oil in a large pot. Add the veal and pepper, and cook over medium-high heat, turning until browned on all sides. Transfer the browned veal to a plate and set aside.
2. Add the shallots to the same pan and continue cooking, stirring frequently, until the shallots are softened, about 3 minutes.
3. Add the wine and cook until reduced by half. Return the veal to the pan, then add the chicken broth, carrots, turnip, rutabaga and thyme.
4. Bring to a boil, then reduce heat to low and simmer, covered, until the veal is very tender, about 1 1/2 hours. Garnish with Parmesan and thyme, if desired.
Makes 4 servings.Each serving contains approximately: 217 calories; 6 gm fat; 95 mg cholesterol; 11 gm carbohydrates; 24 gm protein; 3 gm fiber.
Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com. Send your recipe for revision to: Cook It Light, Deseret News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (59 cents), self-addressed envelope. © King Features Syndicate Inc.