Kalfsoester met Trappistenbiersaus en Knolselderijpuree
Veal Scallop with Trappist Beer Sauce and Celeriac Puree
Yes, with a tweak: request no flour or starch in the sauce; confirm beer is used sparingly and reduced sufficiently to minimize carb content. About 12g net carbs per serving, on the higher side for Belgian food, so watch the portion.
What it is
Pan-seared tender veal scallop served with a rich, creamy sauce made from Trappist beer, accompanied by a smooth, buttery celeriac puree.
Key ingredients
Veal scallop, Trappist beer (dark, reduced), heavy cream, mushrooms, shallots, butter, celeriac, olive oil, beef broth, salt, pepper.
How to make it keto
Request no flour or starch in the sauce; confirm beer is used sparingly and reduced sufficiently to minimize carb content. Ensure puree is only celeriac, no potato or flour.
Watch out for
Flour/starch used to thicken sauce, sugar content from beer, potato in puree.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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