April 27, 2011
Stewed celeriac and curried ground beef
Made an easy but comforting dinner tonight. I still had some chicken stock in my fridge and thought it would be nice to stew my celeriac in. It made all the difference! It simply tasted much better like this, the flavour was more intense somehow.
I served it with some fried ground beef with yellow curry paste, the one I bought last Saturday. It's delicious!
Anyway, I'm going to keep my post short today. Enjoy the recipes!
Stewed celeriac (serves 2)
- 1 celeriac, diced
- 1 cup chicken stock
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 1 tsp caraway seeds
- 2 tsp coconut oil
1. Heat coconut oil in a skillet or frying pan and fry celeriac for a few minutes.
2. Add chicken stock and spices and reduce heat to low.
3. Cover the pan with a lid and simmer for approx. 6-7 minutes. Take the lid off and simmer for another few minutes until most liquids have evaporated and celeriac is soft.
4. Serve hot and enjoy!
Curried ground beef (serves 2)
- 1 red onion, chopped
- 300g ground beef
- 2 tbsp yellow curry paste
- small handful raisins
- 1 tbsp coconut oil
- 2 tbsp fresh coriander leaves, chopped
1. Heat coconut oil in a skillet or frying pan and fry the onion for a few minutes until soft.
2. Add ground beef and fry until browned, then stir in the curry paste and raisins.
3. Reduce heat to low and sautee for a few minutes.
4. Serve hot with fresh coriander leaves on top and enjoy!