Braised Brisket & Roots
This braised brisket gets a decidedly wintery feel from the earthy-sweet flavors of carrots, parsnips and rutabaga.
Note: Brisket cuts are notoriously fatty. But the flat, first-cut section is a far better choice for healthy eating than the fattier point cut. Don't worry about a first-cut's being tough--there's enough juice in this melange of root vegetables to keep the meat moist, no matter how lean it is.
Tips: Prep parsnips by peeling and removing the fibrous, woody core.
To peel a rutabaga, cut off one end to create a flat surface to keep it steady. Cut off the skin with your knife, following the contour of the bulb. Or use a vegetable peeler and peel around the bulb at least three times to ensure all the fibrous skin has been removed.
1/2 starch , 1 vegetable, 4 lean meat