This recipe makes 1 portion which contains:
Pre heat the oven to 180˚C/160 ˚C fan/gas mark 4.
Heat the oil in a medium sized saucepan.
Add carrot, swede, leek, mushrooms and lamb to the saucepan, cook on a medium heat for five minutes.
Add garlic and tomato purees and rosemary, cook for a further 2 minutes.
Pour in K.Quik and water, cover with a lid and simmer for 30 minutes.
Meanwhile, place the celeriac into a separate saucepan, add water to cover it, heat until boiling, reduce heat and cook for a further five minutes and, rinse under cold water.
Cut celeriac into eight equal slices.
Add lamb mixture into a 10cm x 12cm rectangular ovenproof dish.
Place the celeriac slices over the lamb mixture and brush with melted butter.
Bake in the oven for 40 minutes and serve.
K.Quik is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information
Always check with your dietitian what is suitable for you.
- 7g Olive oil
- 10g Carrot, peeled and diced
- 15g Swede, peeled and diced
- 20g Leek, thinly sliced
- 20g Mushrooms, sliced
- 75g Lamb, diced*
- 1g Garlic Puree e.g. Gia Garlic Puree
- 1g Tomato Puree e.g. Gia Sundried Tomato
- 1 pinch Rosemary, dried
- 125g K.Quik
- 50g Water
- 75g Celeriac, peeled
- 2g Butter, melted
- * Use non-lean diced lamb or lamb with the highest fat content i.e. 20g per 100g or more
