Roasted Root Vegetable Hash Food

ROASTED ROOT VEGETABLE HASH

Steps:

• Preheat your oven to 425 degrees Fahrenheit. While the oven is heating, chop the potatoes and carrots and peel and chop the beet. Toss the vegetables with the olive oil and spices and roast for 25-30 minutes, under crisp-tender.
• Once the vegetables are done, cook the eggs as desired. For perfectly runny over-easy eggs, cook in a lightly-oiled pan over medium heat until the whites set, flip over the egg, and cook for an additional minute. Immediately remove from heat.
• Divide the vegetables between two plates, top each with two eggs, and generously sprinkle with cilantro.

OVEN-ROASTED ROOT VEGETABLES

Steps:

• Place 2 baking sheets in the oven and preheat to 425 degrees F.
• Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
• Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

ROOT VEGETABLE HASH

Steps:

• Heat the coconut oil in a large, heavy-bottom skillet over medium-high heat. When the oil is hot, add the root vegetables. Sauté, stirring occasionally to prevent sticking, for about 10 minutes. Next, add the onion, and continue sautéing until the vegetables are tender and have started to meld together. Sprinkle in the rosemary and salt to taste. Serve warm.

ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
• Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.

ROASTED ROOT VEGETABLE HASH

Steps:

• In a large, non-stick saute pan, cook the bacon over low heat.
• When crisp, remove from the fire and drain on paper towels.
• With the bacon drippings still in the pan saute the onion and garlic until soft.
• Add all of the vegetables and cook slowly until the vegetables are soft.
• Season with salt and pepper.
• Right before serving, add the parsley and cooked bacon.

ROOT VEGETABLE HASH WITH HORSERADISH CREAM

Steps:

• For the horseradish cream, whisk the horseradish into the sour cream and season with salt and pepper, to taste.
• Heat 2 tablespoons of the butter in a large (10-inch) nonstick skillet over moderate heat. Add the onion and rosemary and cook, stirring occasionally until soft, about 10 minutes. Add the garlic to the onion and cook another minute.
• Meanwhile, with the shredding blade of a food processor, or with a box grater, grate the potatoes into a colander. Rinse and pat very dry. (Giving them a turn in a salad spinner helps, too.)
• Stir the potatoes into the vegetables in the skillet. Cook the potatoes, undisturbed until they get crusty on the bottom. Then, stir the crispy bottom into the tender potato, and continue to cook to re-crisp the bottom. Continue this browning and periodic stirring until the potatoes are almost cooked through, about 8 minutes. Meanwhile, shred the carrot and beet.
• Remove the rosemary sprigs. Stir the carrot and beets into the potato hash, and cook until slightly soft, about 5 minutes. Press the hash into an even cake. Add the remaining 2 tablespoons of butter in bits along the sides of the skillet, and then brown the hash over high heat. Turn the hash in large sections with a spatula to brown the other sides, another minute.
• Divide the vegetable hash among 4 plates and serve warm with the horseradish cream.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

ROASTED ROOT VEGETABLES

Steps:

• Place the potatoes, carrots, turnips and garlic in a greased 13x9-in. baking dish. Drizzle with oil; sprinkle with rosemary, salt and pepper. Stir to coat. , Bake, uncovered, at 350° for 35 minutes. Increase temperature to 450°; bake 10-15 minutes longer or until vegetables are tender.

ROOT VEGETABLE HASH

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.