- 1 Tbsp butter
- 1 1/2 cup bone broth
- 1/2 cup chopped celery
- 1 cup diced carrots
- 1/2 cup diced celeriac celery root
- 4 cups chopped broccoli may use cauliflower or both if you prefer
- 1 medium onion chopped
- 2 tsp minced garlic
- 1 lb beef poultry, or pork-cubed
- 2 tsp xanthan gum
- 1 Tbsp Herbs de Provence or favorite herb combination
- Salt and pepper to taste
In heavy skillet melt butter, add meat, garlic, onions and herbs (not salt and pepper, season with those at the end).
Saute' until meat is almost cooked through.
Add veggies and broth and bring up to a simmer.
Sprinkle xanthan gum over the top and stir until blended.
Continue to simmer until broth thickens into thick gravy. Add salt and pepper to taste.
Add mixture to Keto Pie Crust (unbaked), cover with top crust (easiest why I have found is to pre-roll top crust in pie crust roller bag or between parchment paper and refrigerate for 20-30 mins before adding top crust).
Crimp crust edges and cut a few air hole into top crust.
Bake at 350° F. for 30-45 mins using foil or pie shield to keep crust edges from becoming too brown.
Nutritional information below includes top and bottom pie crust
Total fat (grams) 19
Net carbs (grams) 9.8
protein (grams) 21.6