Dairy free and Gluten Free option
Serves 6
Ingredients
- 500 grams mince
- 1 garlic clove crushed
- 1 leek sliced white part only
- Oil or ghee
- 1 cup of basic stock
For sauce
- 1- cloves of garlic crushed
- 1/2 cup spring onion roughly chopped
- 150 grams CARROT
- 100 grams sweet potato
- 80 grams fresh BEETROOT
- 1 cup Basic Stock
- 1 Tablespoon of malt vinegar or for Gluten Free use 1/4 teaspoon of citric acid instead
- 1 Tablespoons of brown Sugar
- Optional add suitable herbs e.g. Italian – for FID Friendly (chives, and parsley)
Method
Prepare sauce – cut or grate all vegetables and mix with other sauce ingredients cook on stove or in microwave until very soft (about blend well with a stick (or other blender) set aside
Gently fry garlic and leek in oil or ghee until leek is softened, about 6 minutes.
Add Mince and brown
Stir in the sauce, and then add the Stock, cook until stock is reduced. Then add chives and or parsley
Serve with suitable pasta choice (standard or gluten free)
Note 1: you can double sauce if you wish, it freezes well.
Dinner < 600 – Approx 550 cals/s served with 3/4 cup of pasta
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