Beef and Kohlrabi Ragout© Copyright 2017. All rights reserved and enforced
Beef and Kohlrabi Ragout
© Randal Oulton
This beef and vegetable ragout comes with an abundant amount of rich, thick gravy, making it perfect to spoon on top a bed of mash.
Aside from some chopping that that inevitably happens when you're eating healthy, it's otherwise quick and easy thanks to being cooked all in one Nutricook™ pressure cooker pot, and thanks to a few quick store-cupboard cheats -- which we're certainly not above! -- to bring the flavour all together at the end.
Number of servings: Makes 16 x 1 cup (250 ml / 8 oz) servings
Estimated Prep Time: 45 minutes
Estimated Cooking Time: 30 minutes
Spray a non-stick frying pan with a few sprays of cooking spray. Spread the ground beef out in it, and cook it slowly until browned. Toss into Nutricook™ pot when it is; in the meantime, push on with the veggie prep.
Wash and slice the mushrooms, toss into pot.
Wash and peel the kohlrabi right down past the fibrous layer, and cut into small chunks or slices. Toss into pot.
Wash and chop tomatoes, toss in.
Wash, seed and chop green pepper, toss in.
Wash carrots, top and tail them but no need to peel. Chop finely or slice thinly, toss in.
Peel the turnip, chop into a small dice, toss in.
Add a second cup of the beef stock, along with the onion powder, garlic powder, ground black pepper and dried herbs. Stir to mix the herbs in.
When the ground beef is done and added, put the top back on the Nutricook™. Set the programme to starch / root vegetable and set the timer for 15 minutes.
When the cooking cycle is done, remove the top, and stir in the final 2 cups (500 ml) of stock (rezap in microwave to heat), the Maggi, the Kitchen Bouquet, and finally, the Bisto instant gravy granules to thicken it all nicely. It shouldn't need salt after all the commercial items we've just added, but taste and see for your taste buds.
Serve piping hot over a bed of mashed root vegetable or mashed squash, and some side veg. Side condiments such as horseradish, pickle, relish, mustard, etc, are also good with this.
Recipe notesWe made this in a Nutricook™ pressure cooker. You can adopt the recipe for your own type of pressure cooker, or change the cooking times to allow for longer cooking in a (very large) pot. More liquid may be required in a regular pot.
The reason the chard is cooked first on its own is just to get its bulk down, so that we stay below the safety line in the pressure cooker.
Instead of beef stock, you can use any stock or broth. We just made the beef stock up quickly from 4 Oxo beef cubes.
We bought the mushrooms pre-sliced to save time. You may also be able to find bags of frozen, prepped turnip in stores where you live to save even more prep time.
A fully-dressed plate with free veg, dressed with 1 tbsp Parm
and 1 tbsp low-fat sour cream: 4 ww pointsplus.
© Randal Oulton
We served it on a 0-point bed of squash mashed with black pepper, some salt, and ground rosemary.
We garnished (optional) with 1 tablespoon low-fat sour cream and 1 tablespoon grated Parmesan (1 point for the two), making a grand total of 4 points for the plateful of food shown here, served with sides of vegetables off the free list.
We made sure to scoop some gravy on the veg so they wouldn't be dry.
We also had horseradish (0 points) on the side.
Serving on a bed of 3/4 cup mashed potato adds 5 Weight Watchers points to the meal. A bed of mash such as squash, celery root, etc, is free.
You can add an extra pound (450 g) of extra-lean ground beef which raises the points by only 1 point, 4 points per 1 cup (250 ml / 8 oz) serving.
We used the low-sodium Bisto regular flavour instant gravy granules.
* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
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