Low carb stew with endive

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A delicious low-carb endive stew, made with cauliflower instead of potatoes. Delicious with vegetarian meatballs and mushrooms



Cut the cauliflower into foils. Place it in a pan and cook for about 20 minutes. Meanwhile, cut the mushrooms into quarters, the onion into halves and the garlic finely. Heat a pan on the stove with some butter and fry the (vegetarian) meatballs until golden brown. Remove it from the pan and set aside.
Add some extra butter to the pan and fry the garlic, onion and thyme in the same pan. Then add the mushrooms and fry them. Then add the tomato puree, fry for about 1 minute and then add the stock. Let it cook gently for about 10 minutes. In the meantime, stir. At the end, add the meatballs back to the pan and stir. Remove the thyme sprigs from the sauce.
Drain the cauliflower and mash with a pestle. Add a knob of butter and a splash of milk to make it smooth. Then add the endive little by little so that it shrinks. Season with salt and pepper. Serve the low carb stew with the meatballs in sauce.
Tip: I used Garden Gourmet vegetarian meatballs. These contain only 2 grams of carbohydrates per 100 grams. Other vegetarian meatballs contain more carbohydrates.
low carb stew

Source: Leukerecepten by leukerecepten-nl.
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