Veal Cretons

Veal Cretons

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

25 servings
Preparation 15 min
Cooking 1 h 15 min

80 calories per serving 


Ingredients

1 tbsp olive oil   15 mL
2 onions, chopped   400 g
460 g ground pork, lean    
460 g ground veal, lean    
2 tsp old-fashion spice blend   2 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
2 cloves garlic, chopped    
1 1/2 cup almond beverage, unsweetened, fortified, rice, or soy   375 mL
1 cup vegetable broth, low-sodium, or chicken   250 mL
1 tbsp gelatin, unflavoured   6 g

Method

  1. Heat oil in a saucepan and cook onions without browning.
  2. Over low heat, add the ground meat. Stir until the meat separates and becomes grainy.
  3. Add the spices, seasoning and garlic. Stir and pour in the almond milk and vegetable broth.
  4. Cover and cook over low heat for an hour, stirring occasionally. Sprinkle gelatin on the meat and stir.
  5. Divide the preparation into air-tight containers. Let it cool completely before refrigerating.

Nutrition Facts Table

Nutrition Facts

per 1 serving (70g)

Amount

% DV*

* DV = Daily Value

Calories

80

Fat

4 g

6 %

Saturated 1.5 g
+ Trans 0 g

7 %

Cholesterol

30 mg

Sodium

40 mg

2 %

Carbohydrate

2 g

1 %

Fibre

0 g

1 %

Sugars

1 g

Protein

8 g

Vitamin A

0 %

Vitamin C

2 %

Calcium

4 %

Iron

4 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ½ serving

More info

Claims

Free :
Added Sugar
Low :
Sodium
Source of :
Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
Good source of :
Niacin, Selenium, Vitamin B12

More info


This recipe is in the following categories: Low Sodium

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