Sauerkraut casserole
The perfect comfort food for fall and winter is this delicious casserole with sauerkraut and minced beef
Ingredients
- 1 celeriac 500g cleaned weight. diced
- 1 tbsp of coconut oil
- 300 g minced meat
- 1 onion chopped
- 2 cloves of garlic chopped
- Salt and pepper
- 400 g tomatoes canned
- 1 tbsp tomato puree
- ½ tsp chilli flakes
- 1 tsp dried oregano
- 1 tsp dried thyme
- A few sprigs of fresh thyme
- 500 g sauerkraut drained and squeezed
- 25 g sliced almonds
Instructions
- Preheat the oven to 180˚C/350˚F. (convection oven)
- Cook the celeriac until soft. Drain and lightly steam. Mash and season with salt and pepper.
- Heat a large frying pan with 1 tbsp of coconut oil. Sauté the onion until translucent, then add the mince and garlic. Fry the mince until tender, then add the diced tomatoes and tomato puree to the pan.
- Season the tomato mixture with chilli flakes, oregano, thyme, salt and pepper. Pour into the bottom of an ovenproof dish.
- Spread the sauerkraut over the mince and top with the celeriac puree.
- Sprinkle the celeriac with almond shavings and bake in the oven for about 30 minutes.
Nutrition
Calories: 383kcal | Carbohydrates: 30g | Protein: 19g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 1051mg | Potassium: 1262mg | Fiber: 10g | Sugar: 9g | Vitamin A: 969IU | Vitamin C: 48mg | Calcium: 171mg | Iron: 6mg