Ratio    3.1:1

Total Calories    235 kcals  

Fat                      22.56g

Protein               3.35g

Carbohydrate     3.92g

 

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Ingredients

10g Parsnip, raw

25g Celeriac, raw

10g Onions, raw

18g KetoCal 3:1 Powder (available on prescription)

10g Oil, olive

         

Method

1. Grate vegetables into a bowl with a box grater then squeeze out any excess water.

2. Mix Ketocal into grated vegetables and season to taste with salt.

3. Oil a muffin tin and place the mixture into the pan pressing down well with the back of a spoon.

4. Bake at 180C for 10-15 minutes until cooked through and golden on top.

5. Allow to cool slightly in the tin before removing.

 

 

A Nutricia Recipe

© The Daisy Garland