Grated, pan-fried goodness – that’s what these Celeriac-Parsnip Hash Browns…
Remember Choose-Your-Own-Adventure books? Those interactive stories where the reader gets to be a character and actually affect the outcome of the plot? Yeah, so cool! I loved those as a kid. The options seemed endless, and the possibilities always appeared exciting, if a wee bit daunting at times.
At the very least choices are good, right? Sure as shootin’ (my husband is researching the Western genre right now, so forgive my cowboy jargon), I don’t like to be pigeonholed or…corralled.
And that’s why this recipe is so great. Not only does this Moroccan Stew taste amazeballs, it also presents you with a Choose-Your-Own-Adventure dinner.
Here’s how it works: You choose the ingredients. Beef or lamb? Parsnips or carrots or both? Squash or sweet potato? Apricots or raisins? Mint or cilantro?
What fun! So pony up and git yer decidin’ hat on. Any way you make this dish, it’s bound to be mighty tasty.
A few notes on ingredients: All options are AIP-compliant; however, if you are following SCD, stick only to the carrots and squash as your veggie options.
INSTRUCTIONS for making my favourite combo in an Instant Pot:
- Mix together 1 tsp of EVOO, 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp turmeric, and 1 lb of lamb stew meat. Allow to marinate at least 30 minutes.
- Using the “Sauté” function of the Instant Pot, sauté the chopped onion in 1-2 tbsp. of EVOO. Once the onions are translucent, add the garlic and ginger until fragrant.
- Remove the onion, garlic, and ginger mixture, and add more oil if necessary to brown the lamb stew meat. Once the meat is browned, remove it from the Instant Pot.
- Add ½ c bone broth to deglaze the bottom of the pot. Turn off the “Sauté” function by pushing the “Cancel” button.
- Place the meat and the onion, garlic, and ginger back into the pot.
- Cover the pot with the pressure cooker lid, and ensure the valve is set to “sealing.” Cook for 12 minutes on the “Manual” setting.
- Once the time is up, you can use the quick-release method or let the pressure release naturally.
- Remove the lid. Add in 2 cups of chopped carrots, 2 cups of chopped parsnip as well as ¼ cup of chopped dried apricots. Stir.
- Return the lid and close, ensuring the valve is once again set to “sealing.”
- Cook for 3-4 minutes more on the “Manual” setting.
- Again, once the time is up and the pressure has released, you can remove the lid safely and dish up. Don’t forget the chopped fresh mint!
A Slow-Cooked Choose-Your-Own-Adventure Moroccan Stew (AIP, Paleo, SCD)
Author: Martine Partridge
Recipe type: Main Dish
- 1 lb stew meat (beef or lamb), cut into 1-inch cubes
- 1 tsp EVOO
- ½ tsp cinnamon
- ½ tsp ground ginger
- ½ tsp ground turmeric
- ½ tsp salt
- 1-2 additional tbsp. EVOO
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 1 tbsp. fresh ginger, minced
- 1½ c bone broth
- ¼ c dried apricots (chopped) or raisins
- ¼ c cilantro, mint, or parsley (chopped)
- 4 cups of either chopped parsnips, carrots, squash, or sweet potato (or a mixture thereof, but only use carrots or squash if following SCD)
- In a medium bowl, combine the meat with the 1 tsp EVOO, cinnamon, ground ginger, turmeric, and salt. Set back in the fridge for at least half an hour.
- In a large skillet, heat the oil and brown the meat on all sides over medium-high heat. Transfer to the slow cooker.
- Place chopped veggies on top of the meat in the slow cooker.
- Add more oil if necessary to the saucepan; then add the diced onion and cook until translucent. Add the garlic and fresh ginger and cook until fragrant. Remove this mixture to the slow cooker.
- Add the bone broth to the slow cooker. Alternatively, at this point, you can deglaze the skillet with the 1½ c of bone broth for an extra-flavourful broth and then add that to the slow cooker.
- Add the dried fruit. Stir to combine all ingredients.
- Cook on low for 4-5 hours.
- When ready, serve in bowls with fresh chopped herbs.