Sometimes it’s the easiest things which make us comfortable and happy. The recipe I want to share with you today is a classic example for that.
Root vegetables play an important role in the paleo lifestyle, especially for people who are following the autoimmune protocol diet. These stewed root vergetables are packed with nutrients, and thus, make a great, starchy alternative for potatoes. Root vegetables can be divided into two categories, tuber and bulb vegetables. The main ingredients of this recipe can clearly be assigned to the first group. If you need something nutritious and stuffing, you are perfectly right with stewed root vegetables.
Actually, they are more of a side dish, but I decided not to declare any recipe as a side dish on Tastes Like Green Spirit in order to avoid chaos. You can easily combine every recipe which seems to be too light or too a small portion for you to be a main dish with all other recipes. Recently, for instance, I cooked the root vegetable stew together with Beef Meat Balls and Mashed Cauliflower and Celery and I tell you – it was heavenly tasty.
As ingredients you just need different kinds of root vegetables1. I had some carrotts, golden an chioggia beet (cautions: from the outside chioggia beet looks almost exactly like red beet root). However, you may also use other kinds of root vegetables such as knob celery, parsnips, turnips, yams, sunroot or black salsify.
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PinIngredients
250 g carrots
2 golden beets
1 pink chioggia beet
1 onion
150 ml bone or vegetable broth (I took chicken stock)
1 piece of ginger
1-2 tbsp. parsley, chopped
salt and pepper, to taste
Instructions
1. Peel vegetables, clean and cut them into bite size pieces.
2. Peel and grate ginger (I always use this ginger grater. It finely grates the ginger and the best thing about is you don’t cut your fingers).
3. Peel onions and cut them into cubes.
4. Sauté onion cubes and ginger with a table spoon of ghee in a heavy-bottomed pan, until the onion is slightly browned.
5. Add vegetable cubes, and sauté for additional 5 minutes at low to moderate heat.
6. Add salt and pepper.
7. Deglaze with broth and add bay leaves.
8. Leave to simmer at low heat with the lid on, stir from time to time.
9. After 10 minutes, check if all vegetables are done, preferably check the golden or chioggia beet. If not, add some broth, if
the vegetable has alredy soaked it all up and let it simmer for some more minutes.
10. Season with salt and pepper to taste, serve with chopped parsley
Keywords: paleo, lunch, root vegetables, carbs,
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