Teff Bowl with Minced Veal, Roasted Root Vegetables, and Horseradish Dressing

Ingredients

• •1 cup teff grain
• •2.5 cups water
• •1 teaspoon salt
• •1 pound ground veal
• •3 medium carrots, cut into chunks
• •2 medium parsnips, cut into chunks
• •3 tablespoons olive oil
• •2 cloves garlic, minced
• •1 teaspoon dried thyme
• •½ cup sour cream
• •2 tablespoons prepared horseradish
• •1 tablespoon lemon juice
• •to taste Salt and pepper

Directions

1. 1Bring water to a boil, add teff and 1 teaspoon salt, then reduce heat and simmer for 15-20 minutes until tender and creamy.
2. 2While teff cooks, toss carrots and parsnips with 2 tablespoons olive oil, salt, and pepper on a baking sheet and roast at 400°F for 20-25 minutes until golden.
3. 3Heat remaining 1 tablespoon olive oil in a skillet over medium-high heat and brown the ground veal, breaking it apart as it cooks, about 5-7 minutes.
4. 4Add minced garlic and thyme to the veal, cook for 1 minute until fragrant, then season with salt and pepper.
5. 5Whisk together sour cream, horseradish, and lemon juice in a small bowl to make the dressing.
6. 6Divide cooked teff among serving bowls, top with veal, roasted vegetables, and drizzle with horseradish dressing.

💡 Roast root vegetables until browned before placing them over teff; pale vegetables disappear beside horseradish and veal.

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