Tender pot roast and tasty root vegetables are served on a bed of creamy butternut squash polenta. If you aren't a fan of polenta, you can serve this recipe with mashed sweet potatoes. Peel and cube 2 medium sweet potatoes; cook in boiling water until tender. Drain and mash, adding fat-free milk, then season with salt. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Braised Beef

Root Vegetables

Butternut Squash Polenta

Directions

  • Prepare Braised Beef: Preheat oven to 325 degrees F. Trim fat from beef. Cut meat into 1 1/2-inch pieces. In an ovenproof 4-quart Dutch oven, heat 2 teaspoons of the oil over medium heat. Cook meat, half at a time, until browned, stirring frequently. Remove meat from Dutch oven.

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  • Prepare Root Vegetables: In the same Dutch oven cook celery, carrots, parsnips, onion, turnip and rutabaga in the remaining 2 teaspoons oil for 5 to 7 minutes or until vegetables start to brown. Remove from heat. Stir in wine and rosemary. Add the 1 1/2 cups water, beef broth and Kitchen Bouquet; cook and stir over medium heat until boiling, stirring to scrape up any browned bits from bottom of Dutch oven.

  • Bake, covered, about 2 hours or until meat is tender.

  • Meanwhile, prepare Butternut Squash Polenta: In a medium saucepan combine milk and 1/4 cup water; bring to boiling. In a medium bowl stir together the 1 cup cold water and cornmeal. Slowly add the cornmeal mixture to the boiling milk mixture. Reduce heat to medium low. Stir in squash, salt and pepper. Cook for 25 to 30 minutes or until mixture is very thick and tender, stirring frequently and adjusting heat as needed to maintain a slow boil.

  • Stir together 1/4 cup cold water and flour. Add to meat mixture. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more.

  • Spoon soft polenta into shallow serving bowls. Top with braised meat and vegetables. Sprinkle with parsley leaves.

Nutrition Facts

379 calories; 11 g total fat; 4 g saturated fat; 100 mg cholesterol; 430 mg sodium. 31 g carbohydrates; 4 g fiber; 7 g sugar; 36 g protein;