Herbed Lamb with Parsnip Mash and Sautéed Kale
A comforting and nutrient-dense AIP meal featuring savory ground lamb with rosemary, creamy parsnip mash, and vitamin-rich sautéed kale. A perfectly balanced and gut-friendly dish.
580 kalorie
$7 na porcję
$35 min
4 porcje
autoimmune-protocol, any cuisine
Składniki
- 500g ground lamb
- 750g parsnips
- 200g kale, stems removed and chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 3 tbsp extra virgin olive oil
- Sea salt to taste
Dostępne dla członków NutriPro.
Instrukcje
- 1.Peel and roughly chop the parsnips. Place them in a large pot, cover with salted water, bring to a boil, and cook for 15-20 minutes, or until fork-tender.
- 2.While the parsnips cook, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes until softened.
- 3.Add the ground lamb, chopped rosemary, and half of the minced garlic to the skillet. Cook for 8-10 minutes, breaking up the meat with a spoon, until fully browned. Season with sea salt.
- 4.Drain the cooked parsnips well. Return them to the pot and add 1 tablespoon of olive oil and a pinch of salt. Mash until smooth and creamy.
- 5.In a separate clean skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the remaining garlic and cook for 30 seconds until fragrant. Add the chopped kale and sauté for 3-5 minutes until wilted and tender. Season with a pinch of salt.
- 6.To serve, divide the parsnip mash among four plates. Top with the herbed lamb mixture and serve the sautéed kale alongside.
Informacje odżywcze
34g
fat
38g
carbs
12g
fiber
28g
protein
Dlaczego ten przepis
This balanced dish supports an autoimmune protocol by being free of inflammatory agents. It provides high-quality protein from lamb, complex carbs and fiber from parsnips, and essential vitamins and minerals from kale, promoting gut health and steady energy.
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