Joues de Veau Braisées avec Purée de Céleri-Rave Céto
Braised Veal Cheeks with Celery Root Puree (Keto)
Yes, with a tweak: ensure braising liquid is reduced without flour/starch thickeners. About 12g net carbs per serving, on the higher side for Canadian food, so watch the portion.
What it is
Tender, slow-braised veal cheeks, rich and succulent, served atop a creamy, buttery celery root puree instead of traditional mashed potatoes or polenta. The braising liquid should be reduced to a keto-friendly sauce.
Key ingredients
Veal cheeks, olive oil, mirepoix (onion, celery, carrot in small amounts), red wine, beef broth, fresh herbs (thyme, bay leaf), salt, pepper. For puree: celery root, heavy cream, butter, salt, pepper.
How to make it keto
Ensure braising liquid is reduced without flour/starch thickeners. Confirm celery root puree contains no potato and uses only keto dairy (cream, butter). Limit carrot/onion in braising liquid.
Watch out for
Flour/starch in braising sauce, high-carb vegetables in mirepoix, potato in puree, sugary glaze on meat.
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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