Our Fresh Dish contest winners are back in the kitchen today preparing a healthy twist to a seasonal favorite! Here’s a few tips to make this recipe really shine:
- Prepping mushrooms properly is an important step to ensuring you don’t end up with a rubbery, soggy texture – and it all comes down to how you clean them! To get rid of any dirt, it’s best to use a clean, damp cloth to wipe away dirt. If you run them under water like you would other vegetables, they will soak up all the moisture like a sponge. Then just give them a quick dice - or if you’re wanting to hide them really well, you can give them a quick pulse in the food processor!
- When using fresh garlic, remember that it will cook really quickly due to its low water content. You’ll get the best flavor profile when you keep it on direct-heat for only 30 seconds to a maximum of two minutes.
What you need:
- 1.25 lbs KC Pride ground beef
- 1 tablespoon tomato paste
- 1 medium onion, chopped
- 3 medium carrots, chopped
- 1 celery stalk, chopped
- 8 oz. baby portabella mushrooms, chopped
- 5 large garlic cloves, minced
- 2 cups frozen peas
- 1 cup beef bone broth
- 1 tablespoon extra-virgin olive oil
- Salt, to taste
- Pepper, to taste
- Sweet potatoes, 2.5 pounds
- 1 bunch of fresh thyme
- 2-3 bay leaves
What to do:
- Boil peeled, cubed sweet potatoes in water until soft (about 15-20 minutes). Mash and season with salt and pepper. Set aside.
- Cook beef in a pan over medium heat. Season with salt, pepper and tomato paste. Once browned, set the cooked beef aside in a bowl.
- To the pan add extra-virgin olive oil, chopped onion, carrot and celery. Cook until the onion becomes slightly translucent. Add in the chopped mushrooms and minced garlic.
- Pour in the bone broth, frozen peas and fresh herbs. Simmer for 5-10 minutes.
- Remove herbs and add meat and vegetable mixture to a casserole dish, seasoning with more salt and pepper, as needed.
- Top with mashed sweet potatoes and cook in the oven at 400° F for 20 minutes.
