Veal Cretons

16 Reviews
75% would make this recipe again

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

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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] 0.2 g
ground pepper to taste [optional]
2 cloves garlic, chopped
1 1/2 cup rice beverage, unsweetened, fortified, almond, or soy 375 mL
1 cup vegetable broth, 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

per 1 serving (70 g)

Amount

% Daily Value

Calories

80

Fat

4 g

6 %

Saturated 1.4 g
+ Trans 0 g

7 %

Cholesterol

30 mg

Sodium

30 mg

1 %

Carbohydrate

3 g

1 %

Fibre

0 g

1 %

Sugars

1 g

Net Carbs

3 g

Protein

8 g

Vitamin A

1 %

Vitamin C

2 %

Calcium

2 %

Iron

3 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Good source of  :
Niacin, Selenium, Vitamin B12
Source of  :
Folacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 1
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

16 Reviews (14 with rating only) 75% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Low Sodium

Top Reviews

View All Reviews
alex.sarakbi
april 07, 2020

1. The minimum amount of servings is 25 which is extremely wasteful if you don't know how to preserve (check point 3) 2. The recipe was not clear enough. I wasn't sure if I was supposed to have a lot of liquid or not since I had never done a creton before. I ended up with too little liquid by the end 3. For the amount of servings this recipe calls for, it doesn't tell you how long you can keep it in the fridge/freezer or how to preserve it I have to say that if it wasn't for those issues, the creton itself doesn't taste bad

Useful 1
Janice R.
december 31, 2023

As another reviewer stated, more detailed instructions are needed, plus a picture would be helpful. Having never heard of it before I had to use google to find out what it was supposed to be and how to store it. Additionally, what is old fashioned seasoning blend? I used Old Bay. I have just finished cooking it and will taste it once it sets to decide if I'll make it again.

Useful 0

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