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An original and tasty spinach stew recipe while being reasonably calorie wise.
- For 4 people
- 1 kg of veal
- 100 g spinach
- 50 g of butter
- 50 g flour
- 1 carrot
- 1 heart of celery branch
- 1 onion
- 1 clove of garlic
- 1 bouquet garni
- 15 cl of liquid cream
Wash and peel the vegetables. Cut the veal into cubes and cook, in a casserole, in boiling water. Add the vegetables, the bouquet garni, salt and pepper, then let simmer for 1:30.
Melt the butter and add the flour. Cook for 4 minutes and add 40 cl of vegetable broth.
Cook over low heat for 5 minutes, pouring 60 cl of broth.
Then pour the cream.
Put everything in the casserole, boil and serve immediately.