Recipe from Allison Plute from CFP, from The Paleo Diet Cookbook
2 T. EVOO4 stalks celery
diced1 med. onion
diced4 portobello mushrooms
coarsely chopped1 med shallot, diced (I left this out cuz I didn't have one)
1/2 c. Chicken broth
2 T. ground flaxseed
2 T. fresh sage
4 oz. Brazil nuts, toasted (chop up in blender first, then toast in a skillet to brown)
Preheat oven to 350. Heat oil over medium, add celery, onions and mushrooms - stir occasionally for 10 minutes. Toss in shallot, cook 2 min. Pour in broth and stir, remove from heat. Stir in flaxseed, sage and nuts. Bake in a glass dish for 20 minutes. I would add a bunch of garlic to this next time I make it!
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