- Yield: 4 Servings
- 1 celeriac
- Olive oil
- A few sprigs of fresh lemon thyme
- 1 mug (300 g) of 10-minute wholegrain or basmati rice
- 200 g baby spinach
- 200 g lean beef mince
- 200 g lean pork mince
- ½ a bunch of fresh dill
- 2 tsp caraway seeds
- 1 swig of vodka
- 4 tsp cranberry jam
- 4 tbsp single cream
- 4 tbsp fat-free natural yoghurt, to serve
How to Make It
- Carefully trim the knobbly end off the celeriac, remove the skin, then dice it into 1 cm pieces. Put into the casserole pan with 1 tablespoon of oil, a pinch of salt and pepper, the thyme leaves and a splash of boiling water. Put the lid on, turn the heat to high and cook, stirring regularly. Put 1 mug of rice, 2 mugs of boiling water and a pinch of salt into the small pan and put the lid on.
- Put all the mince into a bowl with a pinch of salt and pepper, finely chop and add most of the dill, then mix and scrunch together with clean hands. Divide the mixture into 4, then pinch and quickly roll out 5 balls from each piece with wet hands. Pour 1 tablespoon of oil into the hot frying pan, add the meatballs and caraway seeds, turn the heat up to high and toss regularly until the meatballs are golden.
- Stir the spinach into the casserole pan, followed by the cooked rice, then season to taste. Add a good swig of vodka to the meatballs, carefully light it with a match (if you want), let the flames subside, then add the jam, cream and a few good splashes of water, and simmer. Season and serve with the rice, scattered with the remaining dill leaves and yoghurt.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.