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Celeriac Lamb Sandwich

Preparation time: 30 minutes
Cooking time: 1 hour
Serves: 4 people


2 celeriac
500g of organic minced lamb
1/2 leek finely chopped
1 bunch of parsley finely chopped
4 clove of garlic crushed
1 tbs coriander seeds
A lemon
*See full list of ingredients below

This dish is well worth the effort. The great thing about celeriac, apart from its high level of antioxidants and vitamins, is its low-calorie content. This is due to there being much lower levels of carbohydrates than say potatoes. Too many carbohydrates in your diet is a problem as they are simply long chains of sugars, which when broken down cause your body the same problems as pure refined sugar.

This dish gives you the satisfying sensation of a potato dish without the same problems associated with high levels of carbohydrates in the potato. Celeriac goes particularly well with cumin, parsley and lemon. All of which are contained in this dish. The meat filler also has a slightly Eastern flavour with its turmeric, cumin and coriander. All in all its a great tasting dish.


  1. Preheat your oven to 200C. Take the celeriac slices and butter the sides that will become the outside faces. Put to one side in a baking dish ready for later.
  2. To make the filling, mix all ingredients together thoroughly and then divide into four portions creating burger type patties. Now sandwich between the celeriac slices and press down in a baking dish. Put to one side.
  3. To make the stock, gently fry the leek, remaining celeriac, lemon slices, garlic and coriander seeds until they soften. Now add the water and lemon juice and simmer for 15 minutes.
  4. While the stock is cooking, roast the celeriac sandwiches for 10 minutes in the middle of an oven. Carefully flip and roast for a further 10 minutes.
  5. Strain the vegetables from your stock and pour the remaining stock over the sandwiches. Cover with foil and bake for 15 minutes.
  6. Remove from the oven, baste, cover again with foil and then return to the oven for a further 15 minutes.
  7. Remove from the oven and baste once more and, this time, return to the oven uncovered for a further 10 minutes.
  8. Serve immediately and garnish with finely chopped parsley.


2 celeriac peeled and cut into 8 slices 1/2″ thick. Finely chop the remaining celeriac and use for the stock.
25g butter softened

500g of organic minced lamb
1/2 leek finely chopped
1/2 lemon, zest of
2 clove of garlic crushed
1 bunch of parsley finely chopped
1 tbs turmeric
1 tbs ground cumin
1 tbs ground coriander
salt and pepper seasoning

1/2 leek, sliced
All the leftover celeriac trimmings
3 slices of lemon
2 cloves of garlic crushed
2 tbs olive oil
1 tbs coriander seeds
1 litre of water
1/2 lemon, juice of

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