Cut the vegetables in advance the day prior or earlier in the day if time permits. This will reduce the actual hands on time. Cook Rutabegas and sweet potatos a day in advance and keep in air tight container in fridge before mashing before cooking.
Dish can be kept in fridge before the last step of browning for up to a day.
4 large main servings or 8 side
2 sweet potatoes
1 red onion
4 stalks of celery
2 bell peppers (varying color)
1 lb ground turkey or 1lb ground grass fed beef for a little more flavor
2 cups of beef stock
1 cup red wine
2 Tbps fresh rosemary
3 cloves of garlic
Butter - preferably Grass Fed
Salt and pepper
Dice the sweet potatoes and rutabagas then boil until tender. Mash with butter, milk until desired consistency.
Salt and pepper to taste.
Brown turkey in large skillet with olive oil, salt and pepper
Dice onion, carrot, kohlrabi, celery and bell peppers
Remove turkey from pan
Saute diced vegetables in olive oil/turkey drippings, garlic and rosemary until tender, about 10-12min
De-glaze pan with red wine, simmer for 2-4 minutes
Add 1Tbps butter to thicken
Add about 2 cups of beef stock over time allowing sauce to reduce and thicken
Mix Turkey back in and simmer for 20 minutes or until sauce is thickened adequately
Pour vegetable/turkey mixture into oven safe casserole dish and top with potato mixture
Place under preheated broiler in over for 5-10 minutes, or until potatoes start to brown and crisp.
This can be a great Sunday night dish with the last step completed before serving.
Boston Organics customer