I haven’t met a root vegetable I don’t like. Potatoes, carrots, turnips, parsnips, and beets are all welcome in my kitchen. It just so happens we are in the prime of root vegetable season. I have been celebrating!
When I came across this recipe in my coveted Moosewood cookbook, I knew I would enjoy it. I liked that it was a bit different preparation than my go-to roasted root vegetables. This would not require the oven at all, which makes it a great side dish if your oven is full of other things….like a giant turkey.
We opted to have our hash with a poached egg on top, since everything is better with an egg on top. The runny yolk combined with the herby vegetables was a perfect match. You could also serve it along a green salad and a slice of your favorite hearty bread.
The options for the leftovers are endless. Of course you could eat them as they are and be perfectly content. They’d also make a great breakfast with scrambled eggs and toast. Or you could add them to a pot of simmering vegetable stock with some brown rice and kale and have a delicious soup.
Root Vegetable Hash
adapted from Moosewood Restaurant Cooking for Health
Note: you can use any combination of root vegetables as long as it adds up to 8 cups. The original recipe calls for beets (for the color), but since Brette doesn’t eat beets, they got the axe. I’m sure they would be fantastic and would create an eye-popping platter. I went with what I had on hand and thought it was delicious. I threw in a half of a red pepper because it was in the fridge. I liked the color it added to the mix.
1 teaspoon dried rosemary
2 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
1 1/2 teaspoon salt
1/2 teaspoon ground black pepper
Stir together seasoning ingredients in a small bowl.
3 Tablespoons olive oil
2 1/2 cups chopped onions
4 garlic cloves, minced
2 cups carrots, cut into 1/2 inch dice
2 cups sweet potatoes, cut into 1/2 inch dice
2 cups yukon gold potatoes, cut into 1/2 inch dice
2 cups turnips, cut into 1/2 inch dice
1/2 red pepper, cut into 1/2 inch dice (optional)
3 tablespoons water
In a large skillet on medium-high heat, warm the oil. Add the onions and garlic and cook for about 5 minutes. Add all of the vegetables and stir well. Sprinkle with seasoning mixture and water and stir well. Reduce the heat to medium-low, cover and cook, stirring every 10 minutes or so, until the vegetables are tender, about 30-40 minutes. Add water if it is getting to dry or stuck to the skillet.
While the hash is cooking you can prepare your other components; a salad, eggs or whatever else sounds good to you.
Do you have a favorite preparation for root vegetables?
One year ago: Anne wordled our blog!