Rutabaga + Carrot Picadillo
Ingredients
2 tbsp olive oil or avocado oil
1 medium onion, diced
3/4 tsp garlic powder (or 3 cloves garlic, minced)
2 cups rutabaga, peeled and small dice (about 1/4 inch)
2 cups carrots, small dice (about 1/4 inch)
1 cup tomatoes, diced (or crushed tomatoes)
1/2 cup vegetable broth (more as needed)
1 tsp ground cumin
1 tsp dried oregano
1 tsp sea salt, plus more to taste
1/4 tsp black pepper
2 tbsp chopped cilantro
Instructions
1.If using ground meat: Brown it first in a skillet over medium-high heat; season with a pinch of salt. Transfer to a bowl and set aside.
2.Heat oil in a large skillet over medium heat. Add onion (and jalapeño if using) and cook 5 minutes until soft.
3.Add garlic powder (or minced garlic, if using cloves), cumin, oregano, salt, pepper, and Chile en polvo (if using). Stir 30 seconds.
4.Add rutabaga and carrots. Stir to coat. Cook 3–4 minutes.
5.Add tomatoes and broth. Bring to a simmer, cover, and cook 18–20 minutes, stirring occasionally, until rutabaga and carrots are tender. Add a splash more broth if it gets too dry.
6.Check for doneness: the rutabaga and carrots should be tender enough that a fork slides in easily. If they still feel firm, cover and cook 3–5 minutes longer, then check again.
7.If using shredded chicken: Stir it in now and cook 1–2 minutes to warm through.
8.If using ground meat: Add it back now and simmer 1–2 minutes to combine.
9.If using beans: warm them separately and serve on the side, or stir them in at the end just to heat through.
10.Turn off heat. Stir in cilantro. Taste and adjust salt.
11.If using eggs: hard-boil eggs separately for 10–12 minutes, peel, and serve on top.
12.If using lime juice, stir it in at the end or squeeze it over the top before serving.
SERVINGS: 4
PREP TIME: 20 MIN
COOK TIME: 25 MIN
TOTAL TIME: 45 MIN
