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The following recipe was first featured in Boston Organics Newsletter number 51 of the year 2012, which you should be able to find online at http://www.bostonorganics.com/newsletter/2012/news_51.html.
2 sweet potatoes2 rutabaga1 red onion2 carrots4 stalks of celery1 kohlrabi2 bell peppers (varying color)1 lb ground turkey2 cups of beef stock1 cup red wine2 Tbps fresh rosemary3 cloves of garlicButterMilkSalt and pepper
Makes 4 (large) servings
Dice the sweet potatoes and rutabagas then boil until tender. Mash with butter, milk until desired consistency.Salt and pepper to taste.Brown turkey in large skillet with olive oil, salt and pepperDice onion, carrot, kohlrabi, celery and bell peppersRemove turkey from panSaute diced vegetables in olive oil/turkey drippings, garlic and rosemary until tender, about 10-12minDe-glaze pan with red wine, simmer for 2-4 minutesAdd 1Tbps butter to thickenAdd about 2 cups of beef stock over time allowing sauce to reduce and thickenMix Turkey back in and simmer for 20 minutes or until sauce is thickened adequatelyPour vegetable/turkey mixture into oven safe casserole dish and top with potato mixture
Place under preheated broiler in over for 5-10 minutes, or until potatoes start to brown and crisp.
Sent in from customer Andy H.