mct pasta sauce
Author: Dereck (Caregiver)
INGREDIENTS:**
ml MCT Oil
g Oil, olive
g Cauliflower, raw
g Parsnip, raw
g Mushrooms, white, raw
g Spring onions, bulbs only, raw
ml KetoCal 4:1 LQ (Unflavoured)
g Cream, fresh, double, including Jersey cream
g Garlic powder
Directions:
1 chop and slice the vegetables into small bite size pieces,
2 in a pan heat the olive and MCT oil over med/low heat.
3 add the vegetables season with salt and pepper and a pinch of garlic powder, fry for a few minutes stirring until soft,
4 add the ketocal LQ, place a lid on the pan and simmer until the vegetables of soft,
5 stir in the double cream then mash with a folk or use a stick blender to blend smooth.
6 serve with low carb noodles or rice
Nutrition Information (for entire recipe):
Carbohydrate:
7.15
Calories: 489
Fat:
48.35
Protein:
4.57
Ratio:
4.13:1
Tags:
MCT Ketogenic DietSavoryMain MealSnackWeaningVegetarianPuree
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
