Braised Pork with Celeriac Lasagne, Spinach and Bone Broth Gravy
Lasagne - that’s not AIP! With a little imagination you can create amazing dishes on AIP.
Tender cooked pork is layered with spinach and slices of celeriac. An easy to make dish, healthy, tasty and it looks amazing.
Heat the oil for the pork in a Dutch oven. Season the pork with salt, add to the pan and brown on both sides until well caramelised. Add the vegetables and rosemary and fry for another minute. Add the broth, bring to a boil, lower the heat, cover the pot and braise until the pork is fork tender. (40 minutes or so).
Bring the bone broth to a boil in a saucepan, lower the heat and reduce on low heat until about 125 ml (½ cup).
Meanwhile boil the celeriac slices in water with a little salt until soft, 3 to 4 minutes. Drain, rinse and keep aside.
Remove the spinach leaves from the stems and set aside. Heat the oil in a skillet, add the onion and garlic and fry for 1 minute. Add the spinach leaves and fry until wilted and softened, season and keep warm.
When the pork is fork tender, pull it apart so you get small strands of meat.
Place a slice of celeriac on a plate, top with spinach, followed by pulled pork meat, repeat with another layer. Top with another slice of celeriac and drizzle gravy round the plate.
Nutritional values are manually calculated and based on the ingredients specified. Nutritional value per serving: Calories: 857.6. Fat: 62.1g Saturated Fat: 16. 8g Sodium: 437.9 mg. Sugar: 1.8g Carbohydrate 30.8g Protein: 48.4g Dietary fibre: 7.9g