Snack · French · 15 min
Celeriac and Grass-Fed Beef Bites with Vidalia Onion Jam
- Calories
- 236
- Protein
- 12g
- Carbs
- 31g
- Fat
- 8g
Ingredients
- 289.9 g celeriac
- 38 g ground beef, 85% lean
- 58 g Vidalia onion
- 5.8 g whole-grain Dijon mustard
- 5.8 ml champagne vinegar
- 1 tsp butter
- 1 pinch salt
Method
- 01Peel 289.9 g of celeriac and slice into 1/2-inch thick rounds. Place in a steamer basket over boiling water and steam for 10–12 minutes until tender when pierced with a fork. Pat dry.
- 02In a skillet over medium-high heat, sauté 38.0 g of ground beef for 6–8 minutes, breaking it apart, until deeply browned, crispy, and thoroughly cooked (internal temperature 160°F/71°C). Season with half the pinch of salt and set aside.
- 03In a small saucepan over medium-low heat, melt 1 tsp (4.7 g) of butter. Add 58.0 g of diced Vidalia onion and a pinch of salt. Cook slowly for 10–12 minutes until soft, sweet, and golden.
- 04Deglaze the onion pan with 5.8 ml of champagne vinegar, stirring up any browned bits, then stir in 5.8 g of whole-grain Dijon mustard to form a jammy sauce.
- 05Arrange the steamed celeriac rounds on a serving plate. Spoon crispy ground beef over each round and top with a dollop of Vidalia onion jam. Serve warm.
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