Please enter the email you’re using for this account.
Here’s another winner from my mother-in- law’s kitchen. This vegetable base is so versatile. It can be used for your regular cuts of meat, to make burgers or meatloaf, or as a base for vegetable soup. I like to think of it as a super-tasty multitasker.
2 onions
1 celery root
1 parsley root
2–3 carrots
2 tablespoons Gefen Oil
salt, to taste
Peel and grate onions, celery root, parsley root, and carrots.
In a pot, heat oil and sauté grated vegetables over low heat until everything is very soft, about 30 minutes.
For vegetable soup: Add 3–4 cups water and bring to a boil. Taste and add salt if necessary.
For cuts of meat: Place meat on top of the sautéed vegetables and cook over low heat for 5 hours. Cool completely before slicing.
For burgers/meatloaf: Combine sautéed vegetables with 4 kilograms (about 9 pounds) ground meat. Add two eggs and one cup potato starch and mix well. For burgers, shape mixture into patties and fry two to three minutes per side. For meatloaf, shape mixture into four logs and bake one hour at 375 degrees Fahrenheit.
How Would You
Rate this recipe?
Reviews