Italian Parmesan Patties

Comfort food! Here’s a meal that fills your soul and your belly! Not only is it richly satisfying as a home-cooked meal that feels like restaurant fare, it is also nutrient-dense, featuring all-star root vegetables, hidden organ meat (you’ll never know it’s there) and gut-healing bone broth.
 Italian Parmesan Patties
4 c. peeled and grated turnips, or rutabaga (spiralized if you have that gadget)
1/4 lb. liver, frozen
1 lb. ground beef
1 tsp. each: rosemary, oregano, thyme, garlic powder and salt
2 tsp. onion powder
16 oz. tomato paste
2 c. bone broth
1/2 c. fresh basil, tightly packed
1/2 c. grated Parmesan cheese
Layer the grated vegetable in the bottom of your crock pot. Grate the liver and mix with the ground beef and seasonings. Form six patties. Blend the tomato paste, broth and basil together. Lay 3 patties on top of the grated vegetable. Pour on half the sauce. Lay the remaining patties in the crock pot. Pour on the rest of the sauce. Cook on low for 4-6 hours. Top with parmesan cheese and serve.