hash and potato cakes

• boxty

• 1 lb turnips, peeled (about 3 small)

• 1/4 cup coconut milk, divided

• 1/2 tsp sea salt

• 1/2 tsp pepper

• 1 egg

• 2 tbls arrowroot flour

• 4 thick bacon slices or rashers

Directions

1. Cut 1 1/2 turnips into small chunks. In a small saucepan, bring two cups of water up to a boil with the turnips.

2. Cook for 10 minutes or until turnips are fork tender.

3. While turnips are boiling, shred other 1 1/2 turnips with a cheese grater. With a dish rag, squeeze out any excess liquid of the shredded turnips.

4. Once boiled turnips are finished cooking, drain and add 2 tablespoons coconut milk.

5. Blend until smooth with an immersion blender.

6. Mix in shredded turnips, remaining coconut milk, egg, arrowroot, salt and pepper.

7. In a flat bottom skillet, crisp 4 slices of bacon over medium heat.

8. Once bacon is done, dice two slices and add to boxty batter. Reserve a little of the bacon fat from the skillet.

9. With the remaining bacon fat, scoop 1/4 cup boxty batter onto hot skillet. You don’t want the pancakes to be too big or they won’t flip.

10. Cook for 7-10 minutes until patty is brown. Flip and cook for another 5-7 minutes.

11. Add more bacon fat as needed and continue the process of frying the pancakes. Makes 10 small pancakes.

12. Cook bangers for 7-10 minutes per side, covered. In banger fat, fry up eggs to your liking.

13. Fill your plate with boxty, bangers, bacon and eggs! Serves 2-3. Or 1 really, really hunger person.

AIP stuffing

Ingredients

Bread:

• 3 cups Cassava Flour

• ⅓ cup Tapioca Starch/Flour

• 1 tablespoon Unflavoured Gelatin Powder

• 2 teaspoon Baking Soda

• 1 ½ teaspoon Salt

• ½ cup Lard

• 1 tablespoon Apple Cider Vinegar

• 2 cups Water or Chicken broth

Stuffing:

• 5 Celery Ribs

• 1 Large Onion

• Olive oil

• 1+ cup Chicken broth

• 1 ½+ Tbso AIP Poultry Seasoning Recipe in post

• Salt

Instructions

Bread:

• Preheat oven to 350, grease an 8 x 8" glass baking pan with lard or olive oil.

• In a medium or large bowl, mix together the cassava flour, tapioca, gelatin, baking soda, and salt.

• Melt the lard, add to the bowl along with apple cider vinegar and broth.

• Stir just until dough comes together. Don’t over stir or beat it.

• Spread dough / batter into prepared baking pan.

• Bake for 35 minutes, turn the oven off and leave it in for another 10-15 minutes, until cooked through.

• Remove from oven and allow to cool to room temp.

Stuffing:

• Once you’re ready to proceed, chop your celery and onion into small pieces, add to a large pan with a bit of olive oil.

• Saute veggies until starting to soften. Add broth, continue to heat through.

• As veggies are cooking, cut or tear your bread into small, bite sized pieces. Add to the pan, gently stir to coat the bread in veggies and broth.

• Season with poultry seasoning and salt, to taste.

• Test for moisture - 1 cup should be good if you’re stuffing it into a turkey, but you may want a bit more if you’re cooking it separately.

• Stuff into a turkey and roast as usual, or scoop into a baking dish and bake at 350 for 20 minutes or so, until browned and crispy on top.