Vildsvinefilet med Brombærsovs og Selleripuré (Keto Modificeret)
Wild Boar Fillet with Blackberry Sauce and Celery Root Puree (Keto Modified)
Yes, with a tweak: request blackberry sauce with very few berries and no added sugar (rely on natural fruit sweetness and reduction). About 15g net carbs per serving, on the higher side for Danish food, so watch the portion.
What it is
Pan-seared wild boar fillet, served with a rich, subtly sweet blackberry reduction sauce and a creamy, low-carb celery root purée.
Key ingredients
Wild boar fillet, few fresh blackberries, dry red wine, beef broth, butter, celery root, heavy cream, salt, pepper.
How to make it keto
Request blackberry sauce with very few berries and no added sugar (rely on natural fruit sweetness and reduction). Ensure celery root puree is made predominantly with heavy cream and butter, minimizing celery root quantity or asking for a smaller portion.
Say this to the waiter (Danish)
Til Vildsvinefilet, venligst brombærsovs med meget få bær og ingen tilsat sukker. Selleripuré med primært fløde/smør og en lille portion tak.
For the Vildsvinefilet, please ensure the blackberry sauce has very few berries and no added sugar. Celery root puree with mostly heavy cream and butter, and a small portion.
Watch out for
Blackberry sauce can be very high in sugar if not strictly modified. Celery root puree can be high in carbs depending on preparation ratio. Red wine in sauce can add carbs.
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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