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Veal Stew Gremolata

Source of Recipe

Betty Crocker New Low-fat Low-Cholesterol Cookbook

Veal Stew Gremolata
Gremolata is an Italian garnish-or seasoning made from parsley, lemon peel and garlic. Serve this dish with crusty bread

Exchanges
WW Points
4 serving (I-1/4 cups each)

3/4 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1 clove garlic, crushed
1/2 cup dry red wine or beef broth
1 tablespoon chopped fresh...or...1 teaspoon dried basil leaves
1/4 teaspoon salt
1 large bell pepper, cut into wedges
8 ounces mushrooms, cut in half
1 can (15 ounces) tomato puree
Gremolata (below)

Trim fat from veal. Cut veal into I-inch pieces. Heat oil in nonstick Dutch oven over medium high heat. Cook veal, onion, carrot, celery and garlic in oil 3 to 4 minutes, stirring frequently, until veal is brown.

Stir in remaining ingredients except Gremolata. Heat to boiling; reduce heat to low. Cover and cook 50 to 60 minutes, stirring occasionally, until veal is tender. Stir in Gremolata just before serving.

GREMOLATA:
3 tablespoons finely chopped fresh parsley
1 tablespoon grated lemon peel
1 teaspoon finely chopped garlic

Mix all ingredients.

One 1-1/4-cup serving equals: Calories 185 (Calories from fat45)...Fat, g 5 (Saturated, g 2)...Cholesterol, mg 70...
Sodium, mg 630...Carbohydrate, g 19...Dietary Fiber, g 4... Protein, g 20 ++++ Exchanges: Statch/bread 1/2...Lean meat 2...Vegetable 2 ++++ WWP: 3