Lamb hotpot with celery root
Celery root sliced thin browns and crisps on top the way potato does, and unlike most potato substitutes it holds together for three hours in a wet dish.
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Ingredients
For the whole dish · serves 4
- Lamb neck1¼ lb
- Celery root1 lb
- Lamb or beef stock20 fl oz
- Onion4 oz
- Butter1½ oz
- Thymea few sprigs
- Bay leavestwo
- Sea saltto taste
Served with
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+3g net · 120 kcal · 20 min · together 12g net, 540 kcal
Method
6 steps · 165 minutes
- Slice the celery root as thin as you can manage, about 1/8 inch. Thick slices never soften and the top never crisps.
- Brown the lamb in the butter and layer it in a deep dish with the onion, thyme and bay.
- Pour the stock in to come about three quarters of the way up. Any more and the top layer boils rather than roasts.
- Overlap the celery root across the surface like roof tiles, and brush the top with whatever butter is left in the pan.
- Lid on, 300F for two hours, then lid off and 400F for 30 minutes to color it.
- Let it stand 10 minutes before serving. Straight out of the oven the layers slide apart.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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