Ground Beef Ratatouille
Celery Root and Carrot Mash
Ingredients
- 1 lb grass-fed ground beef
- ½ onion, diced
- 1 clove garlic, minced
- 1 small eggplant, diced
- 2 tsp Italian seasoning (or use dried basil or thyme)
- 1 small red bell pepper, chopped
- ½ (7-oz) jar oil-packed sun-dried tomatoes, drained and chopped
- 2 Roma tomatoes, seeded and chopped
- 1 (5-oz) pkg baby spinach, chopped
- ½ tsp salt
- ½ tsp pepper
Instructions
- Cook beef, onion, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until beef is browned and crumbly.
- Add eggplant and Italian seasoning; cook 5 minutes. Stir in bell pepper, tomatoes, spinach, salt, and pepper. Cook 10 minutes or until vegetables are tender.
Side Dish Ingredients
- 1 lb celery root, peeled and cut into 1-inch pieces
- ½ (16-oz) pkg baby carrots
- ¼ cup organic chicken broth
- 1 Tbsp extra virgin olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Bring celery root, carrots, and water to cover to a boil in a Dutch oven; cook 25 to 30 minutes or until tender.
- Drain; return celery root and carrots to pot. Add broth, oil, salt, and pepper; mash with a potato masher to desired consistency.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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