Shredded Roast Beef Stuffed Sweet Potatoes (Whole 30 & PALEO)
Need a gluten free, dairy free, paleolithic, and primal side dish? Shredded Roast Beef Stuffed
Potatoes artichokes carrots and broad beans with preserved lemons
Ingredients
- 300g slim young carrots (preferably from a bunch)
- 500g baby waxy potatoes, halved lengthways
- 12 shallots, peeled
- 1 head of garlic, cloves separated and peeled
- ½ tablespoon grated fresh ginger
- ¾ teaspoon ground Turkish pepper, such as Aleppo, or ground cayenne
- 1 teaspoon coriander seeds, roughly crushed
- About 6 thyme sprigs, plus leaves from 2 sprigs to serve
- 3 preserved lemons, flesh discarded, rind chopped
- 4 bay leaves
- 100ml extra-virgin olive oil
- 100ml dry white vermouth or dry white wine
- 400ml vegetable stock
- 400g tin artichoke hearts, drained
- 2 tablespoons runny honey
- 150g broad beans (podded weight)
Instructions
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