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Spanish celeriac

Author: Dereck (Caregiver)

 

INGREDIENTS:**
 g Celeriac, raw
 ml MCT Oil
 ml Tesco Italian Chopped Tomatoes (HCP added*)
 g Garlic Puree (GIA) (HCP added*)
 g Paprika
 g Cheese, cottage, plain
 g KetoCal 4:1 Powder (Unflavoured)

Directions:

1 peel and dice the celeriac into small cubes place into a bowl and pour over mct oil stir so all the cubes are coated in oil
2 place onto a line baking tray and roast in 180oc oven until golden and crispy 
3 in a small bowl mix the tomatoes, garlic, paprika, set to one side
4 in another small bowl mix the cheese and ketocal and season with salt and pepper
5 in a small oven proof dish place the roasted celeriac top with the tomato mixture then the cheese mixture 
6 place back into the oven for 10 minutes until the cheese has started to melt and everything is piping hot
7 serve hot or at room temp. 

Nutrition Information (for entire recipe):

Carbohydrate: 5.13
Calories: 347
Fat: 32.58
Protein: 5.39
Ratio: 3.1:1


Tags:

KetoCal 4:1 Powder3:1 ratioSavoryMain 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

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