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This dish is a family favorite. The best part about it is that it can be served any time of day as either a meal or a side dish. Cook this up and add some eggs on top as a filling, nutritious way to start the day or serve it with some other protein source for lunch or dinner. The recipe can easily be doubled or tripled. It would be a fantastic addition to any holiday meal.
- 1 sweet onion, diced
- 4 cloves of garlic, minced
- 1 pound assorted red and Yukon gold potatoes, cubed
- 2 large heirloom carrots, cubed
- 1 bunch radishes, sliced
- 1 medium bell pepper (red or yellow), cubed
- 4 ounces cremini mushrooms, sliced
- ½ cup beef or chicken bone broth
- Unrefined sea salt and black pepper
- Coconut oil or ghee, for sauté
- Granulated onion and granulated garlic
- Nutritional yeast flakes
- 4 sprigs fresh thyme, rosemary, and/or oregano ( leaves), minced
- Scrub the potatoes and cut them into 1-inch chunks.
- Place the potatoes in a stovetop steamer and cook until tender.
- While the potatoes are cooking, prep the remaining vegetables.
- Place the coconut oil, diced onions, and minced garlic in a large sauté pan over medium-high heat and cook until the onions are translucent and the garlic is slightly browned.
- Add the remaining vegetables and the mushrooms, and sauté until soft.
- Add the cooked potatoes and season with salt and dry spices.
- Add beef or chicken bone broth. Stir and toss to combine, allowing the broth to steam all the flavors together. (This also helps prevent burning.)
- Add yeast flakes and minced herbs. Toss and serve.
About the Author
Chef Lance Roll has been cooking professionally for 29 years. His career started in 1988 when he joined the team of Chef Mark Strausman at Sapore Di Mare, in New York, where he spent two and a half years learning classical European cooking principles and Tuscan cuisine. In 2005, he became a Certified Executive Chef at the American Culinary Federation, and from 2003 to 2007, he was a professional chef instructor at San Diego Culinary Institute, in California, where he was dubbed “The Flavor Chef.” Chef Lance is considered by many to be an expert in the industry, and he is widely sought after for interviews. He is the sole owner and president of The Flavor Chef, Inc., which he founded based on a farm-to-table philosophy of using local and organic sustainable food products. His company provides catering services to the San Diego area and sells its signature bone broths online. Learn more about The Flavor Chef at www.bonebroth.com.
More recipes from Chef Lance Roll:
Published in the Price-Pottenger Journal of Health and Healing
Fall 2017 Volume 41 Number 3
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