The Times Magazine - UK (2022-01-29)

The Times Magazine 47

• 400g low-carb vegetables, such as celeriac,
  pumpkin, swede, Brussels sprouts,
  cauliflower or broccoli or a mixture


• 25g butter or extra virgin olive oil,
  plus extra to serve


• 25-75ml cow’s milk, almond milk,
  cream or crème fraîche


• ½ tsp ground nutmeg (optional)


• Salt and freshly ground black pepper

1. Peel and dice the celeriac, pumpkin and/or
   swede into about 2cm cubes; cut the ends off
   the sprouts. Cut the cauliflower and broccoli
   into small florets and chop the stalks into
   1cm dice. Steam or boil the vegetables, adding
   the cauliflower and broccoli stalks a minute
   or two before the florets, until just tender.
   Drain well.


2. Blend the cooked veg with the remaining
   ingredients in a food processor or with a stick
   blender until you have a soft, smooth mash.
   Season and dot with butter to serve.

CLASSIC ITALIAN TOMATO SAUCE

WITH BROCCOLI ALLA SORRENTINA

Serves 2 (page 42)

Per serving of classic Italian tomato sauce:

6.9g net carbs, 1.3g fibre, 1.8g protein, 11g fat,

139 calories

Per serving of broccoli alla sorrentina with

classic Italian tomato sauce: 13g net carbs,

6.9g fibre, 22g protein, 26g fat, 393 calories

This classic baked pasta dish is normally made

with potato gnocchi, but we have substituted

potatoes for broccoli. The tomato sauce

contains no sugar, unlike shop-bought sauce.

The sauce recipe serves six and keeps in the

fridge for up to five days or can be frozen. The

broccoli alla sorrentina serves two, but you

can double the quantities as necessary.

For the classic Italian tomato sauce

(serves 6)

• 5 tbsp extra virgin olive oil


• 1 red onion, finely chopped


• 1 garlic clove, lightly crushed


• 1 tsp salt


• Freshly ground black pepper


• 2 x 400g tins of Italian plum tomatoes

For the broccoli alla sorrentina

(serves 2)

• 125g mozzarella


• 400g broccoli florets


• One third quantity of classic
  Italian tomato sauce


• A handful of basil leaves


• 15g parmesan or pecorino,
  finely grated

1. To make the sauce, heat the olive oil
   in a saucepan over a medium heat and fry
   the onion and garlic for 7-10 minutes until
   softened and translucent. Season with 1 tsp
   salt and some pepper.


2. Add the tomatoes and rinse out the tins
   with a little water, then add this to the pan
   too. Bash the tomatoes with a wooden spoon
   to break them up. Reduce the heat and
   simmer, uncovered, for about 40 minutes.
   The sauce should be thick and not watery.
   Taste and season as necessary.


3. Tear the mozzarella into about 10 pieces
   and put into a sieve over a bowl to get rid
   of any water. Cut the broccoli into bite-sized
   florets and cook in a pan of boiling salted
   water for about 5 minutes until the stalks
   are just tender. Drain.


4. Heat the grill to high. Put the broccoli into
   an ovenproof dish and pour over the tomato
   sauce. Scatter over half the basil leaves, the
   mozzarella and parmesan or pecorino. Grill
   for 8-10 minutes until the cheese is golden
   brown and bubbling. Serve topped with more
   basil leaves.

GIANCARLO’S TUSCAN ROAST

CHICKEN THIGHS

Serves 4

Per serving: 7.6g net carbs, 5.7g fibre,

67g protein, 37g fat, 648 calories

This is an all-in-one, easy recipe that can be

left in the oven to cook while you get on with

something else. Alter the vegetables according

to what you have – cubes of pumpkin, swede

or butternut squash add sweetness. Italians

cook chicken such as this for a long time so

that the meat falls from the bones and the

skin crisps to a golden brown.

• 4 tbsp extra virgin olive oil


• 1 long rosemary sprig

Carbs

7.6g

Calories

648

Giancarlo’s Tuscan

roast chicken thighs

Low-carb recipes Continued from page 42

Eat!

LOW CARB