ROOT VEGETABLE HASH
Any root vegetables will work; use a generous 5 cups, cut into 1/2- to 3/4-inch pieces. From Washington Post Oct. 15, 2008. Gluten-free, fast, healthy. Use as a main course or side dish for roast meats. Top with poached eggs for brunch! For vegetarian version, use water instead of chicken broth and try smoked Spanish paprika in place of the bacon.
Provided by treehuggingmom
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In saucepan over medium-high heat, heat oil, add and stir bacon 2-3 minutes, until it begins to render; then add and stir onion 2-3 minutes, until onion starts to soften.
- Add root vegetables and stir together.
- Add chicken broth; salt and pepper to taste.
- Cover and bring to boil, then reduce heat to medium or lower to maintain a low boil 10-15 minutes, stirring occasionally, until vegetables are fork-tender.
- Remove cover and increase heat to medium-high to bring to a rapid boil. Cook 5-6 minutes, stirring frequently, until broth has evaporated.
- Remove from heat and stir in nutmeg and half the chives. Taste and adjust seasoning. Top with remaining chives and serve hot.
Nutrition Facts : Calories 192.6, Fat 6, SaturatedFat 1.4, Cholesterol 2.7, Sodium 222.2, Carbohydrate 31.4, Fiber 5.5, Sugar 8.1, Protein 5.1
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Itumeleng IJB
[email protected]I'm definitely going to try this recipe again. It's a great way to get my kids to eat their vegetables.
Aleksandra Atanacković
[email protected]This hash was so good, I ate it for breakfast, lunch, and dinner!
Itumeleng Ditlhareng
[email protected]This recipe was a bit too spicy for my taste. I would recommend using less chili powder next time.
Md Sek porid
[email protected]I'm not a big fan of parsnips, so I substituted turnips instead. It was still really good!
Francis Laing
[email protected]This was a great way to use up some leftover root vegetables. I added some diced ham and it was a hit with my family.
MD Hasbi
[email protected]I followed the recipe exactly and it turned out great! Thanks for sharing.
Mackenzie Davis
[email protected]Meh.
Prodip kar
[email protected]Easy and delicious! I'll definitely be making this again.
REDXLIVE XTRA
[email protected]Yum!
Lungiswa Lungiswa
[email protected]Overall, I thought this was a good recipe. The hash was flavorful and the vegetables were cooked perfectly. I would definitely make it again.
Amina Shariff
[email protected]This hash was a bit bland for my taste. I think it could have used more seasoning. I also found that the parsnips took longer to cook than the other vegetables, so I had to adjust the cooking time.
Toyba Tasmin
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that it's so versatile - you can add whatever vegetables you have on hand. I also like to top it with a fried egg for extra protein.
Ejike Franklin
[email protected]I'm not usually a fan of root vegetables, but this hash changed my mind. The roasting process brought out their natural sweetness, and the combination of textures was really satisfying. I especially liked the crispy bits of parsnip.
Engela Kelly
[email protected]This root vegetable hash was a delightful surprise! The combination of sweet potatoes, carrots, and parsnips created a harmonious blend of flavors, and the addition of spices like cumin and paprika gave it a nice depth. And it was so easy to make - I