Diane's Cretons

2 Reviews
100% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

3 onions, chopped 600 g
5 cloves garlic, chopped
3 tbsp olive oil 45 mL
460 g ground pork, lean
460 g ground veal, lean
1 cup gluten-free crumbs 130 g
2 tsp ground coriander 5 g
1 tsp allspice powder [optional] 3 g
1 tbsp salt 14 g
ground pepper to taste [optional]
2 cups chicken broth, low-sodium, or veal 500 mL
1 cup rice beverage, unsweetened, fortified 250 mL
1 cup water 250 mL

Before you start

A blender or food processor will be very useful.

Method

  1. Sauté the onions and garlic in olive oil. Add the meats, breadcrumbs, spices, salt and pepper. Stir and cook over low heat.
  2. When the meat changes color, add the liquids. Simmer over very low heat for at least 3 hours. The liquid will have almost entirely disappeared.
  3. Remove from heat and mix in the blender for 1 minute. If you want creamier cretons, blend for longer.

Nutrition Facts Table

per 1 serving (70 g)

Amount

% Daily Value

Calories

90

Fat

4 g

6 %

Saturated 1.3 g
+ Trans 0 g

7 %

Cholesterol

20 mg

Sodium

250 mg

10 %

Carbohydrate

6 g

2 %

Fibre

0 g

2 %

Sugars

1 g

Net Carbs

6 g

Protein

7 g

Vitamin A

0 %

Vitamin C

2 %

Calcium

2 %

Iron

4 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables ½
Meat and Alternatives 1
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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