(O) Roasted Root Vegetable, Sausage Stew (Ovulatory) - Seeking Vitality Wellness

This stew is both sweet and savory. Roasting the veggies prior to adding them to the stew prevents them from getting mushy and locks in their flavor as well as giving them a delicious, somewhat charred flavor. For my cycle syncing beauties, the high fiber/high protein nature of this stew and specifically the sweet potatoes, parsnips, onions, garlic, tomato puree and carrots may all be supportive to the Ovulatory phase.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Roast the root veggies:

Step 2

Preheat oven to 450°F. Into a large roasting pan, mix together the vegetables, garlic, and 3 tablespoons bacon grease or ghee. Sprinkle with salt. Roast for 40 minutes. Turn the vegetables over in the pan halfway through cooking.

Step 3

While the root vegetables are roasting, in a 4 to 5 quart Dutch oven, heat 3 tablespoons of bacon grease, butter or ghee over medium high heat. When hot, add the onions, garlic and Italian seasoning and sauté until the edges of the onions and minced garlic just begin to brown.

Step 4

Add in the lb of breakfast sausage. Break up and cook with the onions, garlic and Italian seasoning.

Step 5

Stir in the tomato puree. Reduce heat and let simmer for a few minutes.

Step 6

Add the Beef Broth, turn the heat up to high. Once Boiling, reduce to a low simmer and pop a lid on the Dutch oven.

Step 7

When the root vegetables are ready (they should be browned on the edges and easily pierced with a fork). Remove from oven.

Step 8

Stir in the root vegetables. Season with salt and pepper to taste. Season with Tabasco to taste if using. Simmer for 10-15 more minutes.

Step 9

Remove from heat & enjoy! I like to serve topped with sour cream.

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