French Normandy veal low GI
For lovers of traditional flavors, discover my version of Normandy veal adapted for diabetics. A burst of taste without compromising health!
Table of contents
As a passionate cook, giving up some of my favorite recipes after being diagnosed with diabetes was out of the question. That’s why today I’m sharing my adapted version of the classic Normandy veal. A comforting, flavorful dish perfect for those who want to savor life while taking care of their health.
Ingredients for low GI Normandy veal:
- 4 veal escalopes (or turkey/chicken) – a source of lean protein.
- 500g brown or white button mushrooms, sliced – add texture and nutrients.
- 2.5cl calvados (optional) – adds a subtle aromatic note.
- 5cl dry cider (opt for a version with less sugar if possible) – adds a touch of sweetness.
- 20cl veal broth (prepare without added sugar) – flavorful base for the sauce.
- 2 tablespoons light sour cream – provides creamy texture without compromising lightness. Let go of the delicious Issigny cream this time.
- 1 tablespoon olive oil – a healthier alternative for cooking.
- Salt and pepper, to taste – for seasoning.
- Fresh parsley, chopped (for garnish) – adds a touch of freshness.
How to prepare this low GI Normandy veal:
- Season the veal escalopes with salt and pepper.
- In a pan, heat olive oil over medium heat and cook the escalopes until golden brown.
- Add the sliced mushrooms and let them brown.
- Deglaze with calvados, then add the cider and let simmer.
- Incorporate the veal broth, simmer for 10 minutes.
- Return the escalopes and add the sour cream, simmer until thickened.
- Adjust seasoning, garnish with parsley, and serve.
Tips for success with your Normandy veal:
- Choose fresh mushrooms for better flavor.
- Opt for dry cider with reduced sugar content.
- Use light sour cream for a lighter version.
- Watch the cooking for tender and juicy escalopes.
FAQ
Can I replace veal with chicken?
Absolutely, chicken is an excellent lean alternative.
Other recipes to try
- French Beef Bourguignon: Low GI and low carb recipes for diabetics
- Endives and ham gratin low GI (French endives au jambon)
- Butternut squash gnocchi and parmesan low GI
- Easy French Bechamel Sauce low GI
- Pie crust or sweet pastry low GI
- French quiche Lorraine low GI
- Low GI rice flour crepes
- Low GI pie crust or shortcrust pastry
There you have it, all the keys to prepare a succulent Normandy veal adapted for diabetics. I hope you enjoy it as much as I do. Feel free to share your impressions and delight your loved ones with this healthy and flavorful recipe. Bon appétit!
Veau à la Normande IG Bas
Une version délicieuse de veau à la normande, spécialement adaptée pour
les diabétiques. Profitez du goût authentique avec des ingrédients à
faible indice glycémique.
Ingredients
- 4 escalopes de veau (ou dinde/poulet)
- 500 gr de champignons de Paris bruns ou blancs, tranchés
- 2,5 cl de calvados (facultatif)
- 5 cl de cidre brut (optez pour une version avec moins de sucre si possible)
- 20 cl de bouillon de veau (préparez-le sans ajout de sucre)
- 2 cuillères à soupe de crème fraîche allégée
- 1 cuillère à soupe d'huile d'olive
- Sel et poivre, au goût
- Persil frais, haché
Instructions
- Assaisonnez les escalopes de veau avec du sel et du poivre.
- Dans une poêle, chauffez l'huile d'olive à feu moyen et faites cuire les escalopes jusqu'à dorure.
- Ajoutez les champignons tranchés et faites-les dorer.
- Déglacez avec le calvados, puis ajoutez le cidre et laissez mijoter.
- Incorporer le bouillon de veau, laisser mijoter pendant 10 minutes.
- Remettez les escalopes et ajoutez la crème fraîche, laisser mijoter jusqu'à épaississement.
- Rectifiez l'assaisonnement, garnissez de persil et servez.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 1836Total Fat: 75gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 677mgSodium: 1021mgCarbohydrates: 79gFiber: 6gSugar: 15gProtein: 168g
Les informations nutritionnelles peuvent varier selon les produits et les marques choisis.