Beef, Sweet Potatoes, and Swiss Chard

Beef, Sweet Potatoes, and Swiss Chard

Ingredients:
1 medium sweet potato, peeled
½ cup chopped Swiss chard leaves
½ pound ground beef

Directions:
1. Cut the sweet potato into ½-inch cubes.
2. Fill a medium saucepan with about 1 inch of water and bring to a simmer. Place the
sweet potatoes and chard in a steamer basket, set it over the simmering water, cover,
and cook until tender, about 15 minutes. Allow to cool.
3. While the sweet potatoes and chard are steaming, cook the ground beef over medium-
low heat in a medium frying pan, stirring frequently and breaking the beef into small
pieces with a spoon as it browns, for about 15 minutes, until browned evenly and
cooked through.
4. Drain the excess fat from the pan and allow the beef to cool.
5. In a blender or food processor, purée the cooled beef, sweet potatoes, and chard until
the desired consistency is reached. Add water if necessary.
STORAGE: Leftover purée can be refrigerated in an airtight container for up to 3
days or frozen for up to 3 months.
Beef and Parsnips Purée
MAKES 4 SERVINGS, ¼ CUP EACH
PREP TIME: 5 MINUTES • COOK TIME: 15 MINUTES
Parsnips look like a white version of carrots, but they have a taste all their own: sweet,
slightly nutty, and completely delicious. They also contain potassium, fiber, and B
vitamins. Look for parsnips that are pale in color and firm.
Tip: If you have time, roast the parsnips before puréeing for wonderful flavor. Preheat the
oven to 400°F. Chop the parsnip into ¼-inch cubes, and toss with 1 teaspoon olive oil in a
medium bowl. Spread them out in a single layer on a baking pan and bake for 35 to 40
minutes, or until the parsnips are tender.