Fructose Free Basil-Parsley Beef and Potato Skillet with Broccoli
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Learn more →Ingredients
4 servings
- 1 lb ground beef (85/15)
- 1 lb yukon gold potatoes, cut into ½-inch dice
- 3 cups broccoli florets, cut into bite-sized pieces
Ingredient noteLarger servings of broccoli add up in fermentable sugars that a low fructose diet watches; the small portion used here (about a cup or less per serving) keeps that load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp olive oil, divided
- ½ cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp dried oregano
- 1 tsp dried thyme
- ¾ tsp salt, plus more to taste
- ¼ cup fresh basil leaves, roughly chopped
- ¼ cup fresh flat-leaf parsley, roughly chopped
Instructions
- 1
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the diced potatoes in a single layer and cook, stirring every 2–3 minutes, until golden on most sides and just tender when pierced with a knife, about 12–14 minutes. Transfer the potatoes to a plate and set aside.
- 2
Reduce the heat to medium. Add the remaining 1 tbsp olive oil to the same skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it does not brown.
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