When transitioning away from our old ways of eating we sometimes experience a sadness for the loss of a favorite dish that we used to enjoy but can no longer eat as we have learned that it is causing us to experience digestive difficulties and undermining our overall health…but then it’s equally exciting when we discover new healthier alternatives that frequently end up being even more tasty than the original recipe we made. The recipe I am sharing today has been adapted from Molly Stevens’ book “All About Braising: The Art of Uncomplicated Cooking…a treasury of one-pot meals. ” I make the pot roast according to her directions in the book (and it is delish) but modify the glazed carrots portion of the recipe. Most pot roasts call for potatoes and since these are not allowed on either the GAPS or Paleo diets, which I tend to adhere to, I use turnips instead. So here’s what I did to make the Glazed Turnips and Carrots:
Glazed Turnips and Carrots
1# medium carrots, cut into sticks approximately 3″ x 1/2″
1# medium turnips (fresh from the garden is best), cut into quarters then cut in half again
2 T coconut oil, lard, butter or Mary’s Saute Oil
Coarse salt (Himalayan pink works well here)
1 T raw apple cider vinegar
2T fresh chopped sage
2T chopped flat leaf parsley
After your pot roast is finished braising remove pan from the oven and place the roast on a carving platter and cover with parchment and allow to rest while you prepare the glazed turnip and carrots. Strain and reserve the cooking liquid. Heat the oil over medium high heat and once hot add turnips and carrots. Turn a few times and then sprinkle with salt and pepper. Cook briskly over the next 8-10 minutes looking for lightly glazed and browned spots as an indication to continue to the next step. Add 1/2 c of the braising liquid reserved from the pot roast, reduce heat to medium and simmer until the turnips and carrots are tender…about 10-15 minutes or more. Uncover and raise the heat bringing the liquid back to a boil then add the vinegar, sage and parsley and cook until the liquid is reduced to a glaze…approximately 1 minute more. Taste and adjust with salt and pepper as needed. As you can see from the picture it makes for a colorful dish in addition to being quite tasty…Thank-you Molly for all your delicious recipe ideas in this book…
