Recipe

Crunchy Topped Vegetable And Pasta Bake Recipe

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Ingredients

1 tb Arrowroot mixed with 2tbsp de-alcoholized red wine
1 ts Caraway seed
2 Onions; peeled & finely sliced
4 oz Fresh mushrooms
1 lb Turkey thigh meat; fat trimmed & cut off the bones into large slices following the muscle lines
4 md Sweet potatoes; baked and kept warm
2 ts Extra light olive oil with a dash of toasted sesame oil
1/2 Recipe wheat germ crust
1 c De-alcoholized red wine
1 c Beef stock
1 lb Broccoli; florets trimmed
1 ts Dill seed

Directions

Step #1 Make half the recipe for wheat germ crust.
Step #2 After it's baked, cut into 4 wedges, 1 for each person.
Step #3 To a large skillet over high heat, caraway & dill seeds, add half of the oil & cook the onions, letting them sit without stirring for 2 mins.
Step #4 When they are browning, turn the heat down & cook for 3 more mins.
Step #5 Remove & set aside.
Step #6 To the same skillet, piece by piece, add the remaining oil & distribute the turkey, flat on the pan to brown for 2 mins on one side.
Step #7 Add the cooked onions & stir until well incorporated.
Step #8 Cook over medium heat for 5 mins, stirring every once in awhile.
Step #9 Pour in the beef stock, scraping the pan residues completely into the liquid.
Step #10 Pour in the wine, stir well & let simmer, uncovered, for 15 mins.
Step #11 Add the mushrooms & let simmer for 10 mins more.
Step #12 Remove from the heat, add the arrowroot slurry, return to the heat & stir until thickened.
Step #13 At the same time you add the mushrooms, put the broccoli on to steam until tender - about 10 mins.
Step #14 To serve, place a baked sweet potato & some broccoli on each plate.
Step #15 Spoon on the turkey & vegetables & top this with a pastry wedge.
Step #16 --.
Enjoy the Crunchy Topped Vegetable And Pasta Bake recipe

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