Saturday, December 13, 2014

Mexican comfort

I went out for Mexican food with my family last night. I watched them, as I sipped my thermos of bone broth from home,  enjoy their carne asada burrito and chicken flauta and to top it all... with rice and beans. I miss Mexican food, all I want sometimes are some rice and beans, but they kill me. So here is my safe version made with taro root for the consistency and purple carrot for the black bean coloring. I am continuing with my ginger train to add some kick in my dishes. 

AIP low FODMAP "rice and beans"

  • 4c peeled and cubed taro root
  • 1 small fennel bulb, chopped
  • 2 stalk celery
  • 1 small purple carrot
  • 2 cloves garlic
  • 2 large sliced onions
  • 2 tbsp fat
  • 1/2 - 1c bone broth
  • juice of 2" ginger root

To make garlic and onion infused oil
  1. Melt fat in med heat pan
  2. Add garlic and onion
  3. Let cook for 5 mins
  4. Remove and discard garlic and onions
Now you have infused oil
  1. Sauté celery, fennel and carrots for 5 mins at med heat in infused oil
  2. add taro and sauté for 5 mins 
  3. add bone broth
  4. simmer for 10-15 mins until all vegetables are soft.
  5. Mash with masher, add more bone broth if the consistency is too thick
  6. Stir in ginger juice for an extra kick
Serve with cauliflower rice and garnish with cilantro, green onions and lime juice

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.