veggie pie
Author: Dereck (Caregiver)
INGREDIENTS:**
g Mushrooms, white, raw
g Spring onions, bulbs and tops, raw
g Aubergine, raw
g Spinach, baby, raw
g Garlic Puree (GIA) (HCP added*)
ml Vegan cream
g Celeriac, raw
g Butter, unsalted
ml MCT Oil
Directions:
1 in a pan of water boil the cup celeriac until soft and tender
2 cup the mushrooms, aubergine, and spring onion into bit size pieces
3 in a frying pan add the MCT oil over a med/low heat and add the mushrooms, onions, aubergine cook for 5 minuets until soft
4 now add the spinach and wilt for 1/2 minuets then add the GIA garlic puree and cream and bring to a simmer
5 drain the celeriac and mash with a fold and add the butter
6 add the veg mixture to an oven proof dish and top with the mash
7 bake at 170oc for 10/15 minuets until golden.
8 Servest right away or allow the pie to cool before freezing wrapped in cling film you can keep frozen for 3 months.
Nutrition Information (for entire recipe):
Carbohydrate:
3.34
Calories: 263
Fat:
25.65
Protein:
2.92
Ratio:
4.1:1
Tags:
4:1 ratioModified Ketogenic Diet (MKD)SavoryMain MealVegetarian
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
