Remember cracking open that big ol' can of Manwich sauce? My challenge for the day was to make that same throwback flavor but keep it REAL, (high fructose corn syrup is the 2nd ingredient in the canned stuff, followed shortly by sugar and corn syrup) and bulk up the veggies in it. On the side were roasted broccoli and parsnips. If you haven't had roasted parsnips before I encourage you to try them, they are delicious (think zesty carrots)! Please note that I literally did not measure a thing. I added, tasted, then added some more to suit my palette. It's fun to not always follow a recipe, give it a go and trust your tastebuds! Enjoy this classic flavor makeover.
4-6 parsnips
1 crown broccoli
2T. olive oil
salt/pepper
Heat oven to 425. Cut parsnips into about 2" lengths (shaped like small fries). Toss in olive oil salt and pepper. Place on cookie sheet and roast for about 35-45 minutes. Cut broccoli into florets and toss in olive oil. Add to cookie sheet about 10-15 minutes before parsnips are done. Toss occasionally.
2 lb. of ground meat - I used venison (we have plenty from my husbands hunting excursion)
2 carrots minced
1 onion minced
3 garlic cloves minced
1 red bell pepper minced
1 celery stalk minced
ketchup (probably used 3/4-1 cup)
worcestershire sauce (1T. about)
red wine vinegar (1-2T.)
franks red hot (4-5 dashes)
brown sugar (1T.)
dry mustard (1t.)
paprika (1. t)
water (1/4 c. to make it saucy)
cheddar cheese
hamburger buns
Heat a non stick large skillet and brown the ground meat, when cooked through, remove from pan and set aside, drain on paper towels if greasy. Sauté all the veggies in a 1T. of olive oil until softened and add the meat back into the pan. Next step, dump the flavorings, ketchup to water. Taste as you go. Let simmer for 15 min. Serve on hamburger buns and top with cheese if you please.
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