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Continue to pulse and drizzle the cold water over the cassava mixture. Transfer the pork to the casserole dish.Īdd cranberries and seasonings to the casserole dish and toss well to combine.įinally, add the cassava flour and palm shortening to a food processor and pulse until crumbles form. Break into small pieces and sauté until cooked through, about 7 minutes. Next, add one more tablespoon of oil to the skillet and add the ground pork. Transfer the mushrooms to the casserole dish. Transfer to a large casserole dish.Īdd the mushrooms to the skillet and sauté for about 3 minutes, or until they start to soften. When the skillet is warm, add the onion and celery and sauté for about 7 minutes, or until the vegetables start to soften. Then, heat a large skillet over medium heat and add 1 Tbsp avocado oil to the skillet. It’s always easier to chop all the veggies first and then add as you go, rather than trying to chop while things are cooking. But I’ve broken it down a bit further to make it easier to understand.įirst, you’ll preheat your oven to 350✯ and prep your vegetables. It’s basically three steps: sauté, add bready topping, bake.
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#HEALTHNUT POTATO LEEK SOUP FREE#
1 lb ground pork (preferably free range & organic).4 celery stalks, halved lengthwise and sliced.2 Tbsp avocado oil (or cooking fat of choice), divided.Ingredients for this Savory AIP Thanksgiving Stuffing You’ll also need a food processor to blitz the savory bready topping in. I used my standard 12″ skillet and a large casserole dish. This AIP stuffing recipe requires a sautéing step and a baking step, so you’ll need kitchen equipment for that.
#HEALTHNUT POTATO LEEK SOUP HOW TO#
This recipe! How to make The Best AIP Thanksgiving Stuffing Equipment you’ll need
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To give you fair warning, this dish does require a tiny bit extra work than my typical recipes, but I promise it’s worth it. A lightbulb just turned on when I was developing my AIP Apple Crumble – Why don’t I just make a savory version of this topping for an AIP stuffing?! And the rest is history. Ever!” Now there’s some high praise!Īll it takes is a quick blitz of a savory “crumble topping” in a food processor and you have “bread” for your AIP Thanksgiving stuffing. Even my husband (who does not follow AIP or Paleo) declared it “the BEST stuffing I’ve ever eaten. You don’t have to do any extra baking, but you still get that savory, bready texture you’re looking for in Thanksgiving stuffing.
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Well, my friends, I’ve finally created a brilliant shortcut. Especially when you’re already overwhelmed with all the other AIP versions of Thanksgiving food you’re trying to cook at the same time. And ain’t no one wanna spend extra time baking AIP-friendly bread just to use in another dish that takes an hour to cook. It doesn’t have the right taste or texture. Years! An all-veggie stuffing just doesn’t cut it. Plus, a grain-free bready topping with no extra baking!įor years, I have been trying to create an AIP Thanksgiving stuffing that satisfies like a gluten-filled bread stuffing. A heavenly AIP Thanksgiving stuffing made with onions, celery, mushrooms and pork.