📍 Where this dish comes from: Berlin · Brandenburg Gate
Discover the history of this region →
Discover the history of this region →
Eintopf — literally ‘one pot’ — is the backbone of German home cooking: everything simmers together until the broth becomes thick with flavour and the vegetables yield their sweetness. This keto version uses a deeply flavoured beef bone broth as its foundation and low-carb root vegetables in place of potatoes — slow-cooked simplicity that heals as it satisfies. It is the kind of meal that requires nothing more than a spoon and a quiet evening.
What You’ll Need
Servings: 4 servings
Calories: 235kcal
Ingredients
- 1.2L quality beef bone broth
- 200 g celeriac cubed
- 150 g turnip cubed
- 1 large leek sliced
- 2 carrots sliced
- 2 cloves garlic minced
- 100 g smoked Bratwurst sliced
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp parsley chopped
- Salt and black pepper
- 1 tbsp apple cider vinegar
Instructions
- Bring bone broth to a boil in a large pot. Add garlic, thyme, bay leaf, and vinegar.
- Add celeriac and turnip. Simmer 10 min.
- Add carrots, leek, and Bratwurst. Simmer further 15 min until all vegetables are tender.
- Taste and adjust seasoning with salt, pepper, and more vinegar if needed.
- Ladle into deep bowls, scatter with fresh parsley and serve with keto bread.
Nutrition
Serving: 1serving | Calories: 235kcal | Protein: 18g | Fat: 14g | Fiber: 3g
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Health Benefits
- Bone broth provides collagen peptides studied for their potential role in joint, skin, and gut health.
- Celeriac delivers vitamin K and prebiotic fibre, nutrients associated with bone and gut health.
- Leek contains allicin, a compound studied for its antimicrobial properties and its potential role in cholesterol levels.