I’m not sure about you, but I’ve never been a huge ketchup person. I mean, don’t get me wrong I’ve had some really yummy dressed up ketchups…but I’ve always preferred mustards or making my own ketchup. This beet and pomegranate ketchup is out of this world! Paired perfectly with these chicken fingers and chipotle rutabaga fries! For the chicken, I sliced organic chicken breast, dipped in egg and @knowfoods breadcrumbs! These breadcrumbs are awesome if you’re looking for a grain-free crumb to use. Sprayed with @chosenfoods avocado oil and baked on 450 for about 12-15 minutes. For the fries, I sprayed sliced rutabaga with avocado oil, sprinkled with Himalayan salt/pepper and ground chipotle. Baked on 450 for about 20 minutes. Ketchup recipe below! I hope you’re all having a wonderful Sunday!
BEET POMEGRANATE CARAWAY KETCHUP:
1 large steamed beet
1/4 red onion
1 cup of chicken stock or bone broth
1/2 tsp salt
1/2 tsp pepper
1/2 tsp caraway seeds
Dash ground cloves
1/2 scoop @sportsresearch beef gelatin
1 tablespoon @amoretti pomegranate balsamic vinegar •
Chop onion and cook on high in the broth/stock, clove, caraway and the vinegar until half of the liquid evaporates. Chop beet and add the liquid, onion, beet and rest of ingredients to @Nutribullet or blender. Blend until smooth!! Enjoy!