So, I've come up with a version that's much lighter on the carbs and vegetarian- win win! It's worth saying that while it is far lighter on the carbs than the original, it is probably not suitable if you're following the induction stage of the Atkins diet, but if you're in the next stage or trying to maintain your weight then it's great! It's so easy to make that it barely needs a recipe, but the recipe is useful of you're not sure which vegetables are lower in carbs, particularly as the more hearty root vegetables are generally high in carbs. If you are used to this dish you'll also know that lobby is a desperately personal affair and everyone has their own version, here I have tried to recreate the version we had as closely as I can.
I've used celeriac and turnip which are great low carb root vegetables, which taste quite like potato when cooked but have far fewer carbs than potato. Butternut squash is a great carrot alternative which adds colour and a lovely sweet flavor but is a lot less carb heavy. Broad beans are a lower carb alternative to normal peas and the riced cauliflower is a very low carb alternative to pearly barley which you can of course add meat, though I haven't done here as I wanted to keep the dish vegetarian.
Without further ado, here's how you make it.
You will need (serves 2 hungry people with some leftovers for lunch the next day):
- One turnip
- Half a celeriac
- Half a butternut squash
- One leek
- 50g frozen broad beans
- Two spring onions
- 1/2 a cauliflower- food processed so it is a rice/couscous like texture
- One tablespoon sundried tomato puree (much lower in carbs than normal tomato puree)
- One bouquet garni
- Two vegetable stock cubes
- If you are using meat then cut it into chunks and fry it in some olive oil first to seal it
- Cut all your vegetables into medium size chunks.
- Add the chopped cauliflower to a food processor and process until its the consistency of rice/couscous. You can also grate it to get the same effect.
- Make the stock up using 1.5 litres of boiling water
- Place in a large casserole dish or slow cooker and add the vegetables apart from the cauliflower
- Add the bouquet garni and sundried tomato paste
- Place in the oven on a medium temperature or turn the slow cooker on
- Leave to cook for about 4-5 hours
- When you are about 30 minutes away, add the cauliflower
- Serve and enjoy with big hunks of buttered low carb bread!