Beef and Kohlrabi Ragout
- 1 bunch Swiss Chard white, large (about 500 - 600 g / 1 1/2 pounds)
- 1 1/2 pound Ground Beef extra-lean, 95% lean
- 1/4 pound Mushrooms sliced
- 3 Kohlrabi
- 1 pound Tomatoes 1 pound to 500 g
- 1 Green Pepper
- 1 pound Carrots 1 pound to 500 g
- 2 pounds Turnip about 1 kg, after peeling
- 2 tablespoons Onion Powder
- 1 tablespoon Garlic Powder
- 1 tablespoon Oregano dried
- 1 tablespoon Basil dried
- 1 teaspoon Ground Pepper
- 4 cups Beef Stock
- 1 tablespoon Maggi
- 2 teaspoons Kitchen Bouquet
- 4 tablespoons Bisto instant granules
- Wash the chard. Chop off the stem ends and discard, chop the rest. Put into Nutricook™ with 1 cup (250 ml / 8 oz) of the beef stock. Cook for 3 minutes on veg setting. Turn off heat, remove top for addition of remaining ingredients. Be careful of hot drips from top when moving.
- 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.
A fully-dressed plate with free veg, dressed with 1 tbsp Parm
and 1 tbsp low-fat sour cream: 4 ww pointsplus.
© Randal Oulton
3 Weight Watchers PointsPlus® per 1 cup (250 ml / 8 oz) serving.
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.
* Weight Watchers Points™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the Points® registered trademarks.