Pulled Roast Beef with Scalloped Turnips (Serves 1-2)
I have not done anything new in the kitchen for months. I have cooked three times per day and enjoyed many great meals, but all of them have been established standards or extensions of established standards. Until today, that is, when I made scalloped turnips with pulled roast beef. My experiment with thinly sliced turnips, ghee, and spices turned out to be the best thing I have eaten in a long time. Making it was shockingly easy, so I hope you will try it.
Prep Time and Cook Time: 25-30 minutes
Leftover roast beef (click here for slow cooker recipe)
2 or 3 fist-size turnips
Ghee or clarified butter
Chipotle chili powder
Directions: Pre-heat oven to 400 degrees. Melt one tablespoon of ghee in large skillet over medium heat. Cut turnips into thin slices and layer in skillet. Dust each layer lightly with salt, garlic powder, black pepper, and chipotle chili powder. Fill the skillet to a depth of between 1/2 inch and 1 inch. Drizzle another tablespoon of ghee across the top. Move skillet to oven for 20 minutes of cook time. Remove from oven briefly to add pulled roast beef on top. Return to oven and let the turnips cook and the meat get hot for another 5 minutes. Remove from oven and transfer roast beef and turnips to a plate or plates. Enjoy.
Notes: I ate my roast beef and scalloped turnips with a side of cold Bubbie’s sauerkraut. I really liked the contrast of the hot and buttery turnips and beef with the cold and briny sauerkraut.
I have begun to use Pure Indian Foods Grassfed Organic Ghee and like it a lot. Check it out in my online Store.
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