Luxury Low-Fat Recipes

By Moira Hodgson
Photograph: iStock

    1     cup fat-free ricotta cheese (with a
        sell-by date at least a month away)
    ¼     cup fat-free plain Greek-style
        yogurt
    3     pounds stewing veal, cut in
        2-inch cubes
    1     large carrot, peeled, in 3-inch
        chunks
    3     leeks, cut into 2-inch pieces and
         thoroughly washed to remove grit
    1     celery stalk, chopped
    2     bay leaves
    4     thyme sprigs
    ¼     teaspoon sea salt
    ¼     teaspoon freshly ground white
        pepper
    8     cups low-salt hot chicken broth
    18     medium-size white mushrooms,
        stems trimmed
    1     10-ounce bag pearl onions,
        blanched and peeled (or a
        10-ounce package frozen)
    1     lemon
    1     tablespoon butter
    1     tablespoon flour
        Fresh tarragon or chives, for garnish
1. The day before cooking, blend ricotta and yogurt until smooth and the consistency of heavy cream. Cover, and refrigerate overnight.
2. On the day of cooking, place the veal in a heavy cast-iron Dutch oven. Add water just to cover the veal, and bring to a boil. Skim as much froth as possible from the top. Drain the veal pieces, and rinse.
3. Return the veal to the Dutch oven. Add the carrot, leeks, celery, bay leaves, thyme, salt and pepper. Add the hot broth and simmer for 1 hour, partially covered, on very low heat. Skim from time to time.
4. Add mushrooms and onions, and simmer 30 minutes more.
5. Using a slotted spoon, transfer the meat and vegetables to a large bowl, draining them well and reserving the liquid. Strain the cooking liquid into a separate bowl. Add a tablespoon of lemon juice, and season with salt and pepper, if necessary.
6. Cook the butter and flour together in a heavy, medium-size saucepan, stirring constantly over medium heat, until golden. Add the strained veal cooking liquid. Bring to a boil, and reduce the mixture by half. Remove from heat, and add the ricotta mixture, stirring until thick. Check the seasoning, adding more lemon juice if necessary, and pour the sauce over the veal. Garnish with tarragon or chives, and serve.

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