A hearty and flavorful Paleo meal featuring savory ground lamb patties seasoned with fresh herbs, served alongside a creamy, nutrient-dense mash of celeriac and parsnip. A perfect grain-free comfort food.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 400g ground lamb
- 1 medium celeriac (approx. 400g)
- 2 medium parsnips (approx. 300g)
- 1 small onion
- 2 cloves garlic
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- 1.Peel and roughly chop the celeriac and parsnips. Place them in a large pot, cover with water, add a pinch of salt, and bring to a boil.
- 2.Cook the root vegetables for 15-20 minutes, or until very tender when pierced with a fork.
- 3.While the vegetables are boiling, finely chop the onion and mince the garlic. In a mixing bowl, combine the ground lamb, chopped onion, minced garlic, rosemary, and thyme.
- 4.Season the lamb mixture generously with salt and pepper. Use your hands to mix until just combined, then form the mixture into 4 equal-sized patties.
- 5.Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the patties for 4-6 minutes per side, until browned and cooked through to your liking.
- 6.Drain the cooked celeriac and parsnips thoroughly. Return them to the pot and add the remaining 1 tablespoon of olive oil, salt, and pepper. Mash with a potato masher or fork until smooth and creamy.
- 7.Serve the hot herbed lamb patties immediately with a generous portion of the celeriac-parsnip mash.
Nutrition Information
Why this recipe
This nutritious Paleo dish provides high-quality protein from lamb for muscle support. The celeriac-parsnip mash is a fiber-rich, low-glycemic alternative to potatoes, supporting digestive health and offering essential vitamins and minerals.
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