Ground Beef Ratatouille
Celery Root Mash
Ingredients
- 2 lb grass-fed ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 small eggplant, diced
- 1 Tbsp Italian seasoning (or use dried basil or thyme)
- 1 red bell pepper, chopped
- 4 Roma tomatoes, seeded and chopped
- 1 (10-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
- 2 lb celery root, peeled and cut into 1-inch pieces
- ½ cup organic chicken broth
- 2 Tbsp extra virgin olive oil
- ¾ tsp salt
- ¾ tsp pepper
Side Dish Instructions
- Bring celery root and water to cover to a boil in a Dutch oven. Cook 25 to 30 minutes or until tender. Drain; return celery root 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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- Matching Grocery List
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