It is pure comfort food! Serves a family of 4 at least two or three times.
In a large Dutch oven over medium heat, melt the butter, ghee, and/or coconut oil.
Add the diced carrots, rutabaga, sweet potato, and Russet potato.
Saute for about 20 to 30 minutes, until softened.
Meanwhile, in a separate skillet, brown the ground meat and diced onion.
When browned, add the meat and onion to the Dutch oven with the root vegetables.
Mix well.
You can use a fork to see if veggies are tender.
Cook a few minutes longer if they need to be softer.
Add minced garlic, fresh herbs, salt, and pepper when veggies are tender.
Preheat your oven to 375 degrees Fahrenheit.
While you wait for the oven to heat, sprinkle tapioca starch or arrowroot flour over the meat/veggie mixture in the Dutch oven.
Stir to coat, then slowly add stock and continue stirring.
The mixture will thicken to a gravy-like consistency.
Adjust the amount of stock if you want a thinner or thicker gravy.
You can also add a generous splash of heavy cream or milk.
Top with grated cheese and place in the oven for 15 minutes.
Turn the oven's broiler on high and broil until the cheese is slightly browned.
You can store leftovers right in the Dutch oven or transfer to a glass dish.
Reheat in the oven until warmed through.
*If avoiding dairy, skip the cream and cheese and broiling, and serve immediately after the flour and stock have thickened to your desired consistency.
Feel free to adapt this recipe to suit your needs. Leave out the Russet potato and use an extra rutabaga or a turnip instead if you're avoiding nightshades or high-starch foods.
Skip the cream and cheese for a truly Paleo dish or if you're avoiding dairy.
Add a few parsnips for even more variety.
Use fresh herbs if at all possible. The flavor is unbeatable. If you must used dried herbs, substitute 1 teaspoon thyme and 1 tablespoon herbes de Provence.
This recipe is already gluten- and grain-free and can be dairy-free with no effort!
This is an extremely economical meal as root vegetables are among the most inexpensive produce items you can buy — even organic!
Since this is already meat and veggies, I rarely serve a side dish. But a fresh, green salad would stretch it even further and give you an extra serving of vegetables.
Root Veggie Tartiflette https://traditionalcookingschool.com/food-preparation/recipes/root-vegetable-tartiflette/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Root+Vegetable+Tartiflette