Herbed Lamb Patties with Mashed Parsnips & Garlic Kale
A comforting and nutrient-dense meal perfect for an AIP lifestyle. Juicy lamb patties are seasoned with fresh herbs and served alongside creamy mashed parsnips and vibrant sautéed kale for a complete, healing dish.
1270 kalorie
$4 na porcję
$40 min
2 porcje
autoimmune-protocol, any cuisine
Składniki
- 250g ground lamb
- 400g parsnips, peeled and chopped
- 200g kale, stems removed and chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, minced
- 1 tbsp fresh thyme, minced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Sea salt to taste
Dostępne dla członków NutriPro.
Instrukcje
- 1.Place the chopped parsnips in a pot, cover with water, add a pinch of salt, and bring to a boil. Cook for 15-20 minutes, or until very tender. Drain well.
- 2.While the parsnips are cooking, combine the ground lamb, half of the chopped onion, half of the minced garlic, rosemary, thyme, and a generous pinch of sea salt in a bowl. Mix gently and form into 4 small patties.
- 3.Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the lamb patties for 4-5 minutes per side, until browned and cooked through. Remove from the skillet and set aside.
- 4.Return the drained parsnips to the pot. Add 1 tablespoon of olive oil and a pinch of salt. Mash with a potato masher or fork until smooth and creamy.
- 5.In the same skillet used for the lamb, add the remaining chopped onion and garlic. Sauté for 2-3 minutes until fragrant. Add the chopped kale and a splash of water, cover, and cook for 5-7 minutes until the kale is wilted and tender.
- 6.Remove the kale from the heat, stir in the lemon juice, and season with salt. Serve the herbed lamb patties immediately with the mashed parsnips and garlic kale.
Informacje odżywcze
82g
fat
80g
carbs
28g
fiber
61g
protein
Dlaczego ten przepis
This recipe is designed for autoimmune support by strictly excluding inflammatory ingredients. It's rich in high-quality protein from lamb for muscle repair, fiber from parsnips and kale for gut health, and anti-inflammatory compounds from garlic and herbs.
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