ROOT VEGETABLE HASH
Any root veg you have on hand will work for this easy dinner. Serve with eggs, fish, chicken, burgers, salads, or use it as a taco or quesadilla filling.
Provided by Alejandro Junger
Categories HarperCollins Brunch Breakfast Dinner Vegetarian Vegetable Vegan Root Vegetable Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free
Yield 2 servings
Number Of Ingredients 5
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.
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
ROOT VEGETABLE HASH WITH HORSERADISH CREAM
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
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 VEGETABLE HASH
From the New Orleans Crescent City Market. My dad makes this at least 1/2 a dozen times in the Fall and all of us really like it, even my picky little brother.
Provided by Sherrybeth
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 492.6, Fat 34.7, SaturatedFat 11.4, Cholesterol 51.4, Sodium 757.4, Carbohydrate 34.7, Fiber 9.5, Sugar 15.1, Protein 12.3
CHICKEN THIGHS WITH ROOT VEGETABLE HASH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Heat 2 tablespoons vegetable oil in a large ovenproof skillet over medium-high heat. Season the chicken with 1 teaspoon salt and a few grinds of pepper. Add to the skillet skin-side down and cook until golden, about 5 minutes. Pour off most of the fat from the skillet; transfer the skillet to the oven (do not flip the chicken). Roast 5 minutes, then flip the chicken and roast until cooked through, about 15 more minutes.
- Meanwhile, cook the bacon in the remaining 1 tablespoon oil in a large pot over medium-high heat until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels, reserving the drippings in the pot.
- Add the mushrooms, carrots, parsnips, turnips, red onion, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper to the pot. Cook, stirring occasionally, until the vegetables are tender, about 12 minutes. Return the bacon to the pot along with the parsley and thyme. Serve the chicken with the vegetables.
Nutrition Facts : Calories 676 calorie, Fat 49 grams, SaturatedFat 13 grams, Cholesterol 140 milligrams, Sodium 1126 milligrams, Carbohydrate 22 grams, Fiber 6 grams, Protein 37 grams
ROOT VEGETABLE ONE-DISH
Steps:
- Preheat the oven to 400 degrees F. Butter a lasagna pan or other 4-quart baking dish. In a medium saucepan, melt the butter over medium heat. Add the garlic and cook until sizzling, about 1 minute, then pour in the cream and add the bay leaves. Bring to a simmer and remove from the heat.
- Toss all of the root vegetables with the sage and thyme in a large bowl and season well with salt and pepper. Layer half of the vegetables in the prepared dish. Sprinkle with half of both cheeses. Layer the remaining vegetables on top. Remove the bay leaves from the hot cream and pour the cream over the vegetables. Sprinkle with the remaining Cheddar and Parmesan. Place the dish on a baking sheet and cover with foil (tenting it, so it doesn't touch the cheese). Bake until the vegetables are just tender and the cream is bubbly, 1 to 1 1/4 hours. Remove the foil and continue to bake until golden on top, about 45 minutes more. Let rest 20 minutes before serving.
GRILLED ROOT VEGETABLE BREAKFAST HASH WITH CRUNCHY POACHED EGG
Barbecues are all about big, bold, great taste - but can they be good for you too? Superstar celebrity chef Elizabeth Falkner says yes with her grilled breakfast hash recipe that combines smoky flavours with the nutritious benefits of fibre, the year's hottest food trend.
Provided by Mary Jenny
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 400 °F. Puncture the potatoes in a few spots and wrap each in foil with a pinch of salt. Wrap the beets in separate foil with a pinch of salt and 1 tsp olive oil. Place the parsnip or carrot slices along with the onion in a separate piece of aluminum foil and drizzle with olive oil and a little salt and pepper. Wrap to seal.
- Place all vegetable packages in the oven and roast the beets and potato about 40 minutes. Remove the carrot and onion after about 15-20 minutes.
- Turn on the barbecue. Remove the beets from the foil and slip off the skins. Cut into quarters. Remove the potatoes and cut in half and then quarters and toss in olive oil. Remove the carrots and onion from the foil.
- Toast the caraway, fennel and sesame seeds in a dry sauté pan. Cool and toss with 1 tbsp of clarified butter, and 2 tbsp of each cereal. Set aside to cool.
- In a blender, combine the Tobasco, maple syrup, browned butter, olive oil, sherry vinegar, juice of half a lemon and salt and pepper to taste.
- Grill the potatoes, carrots, onions and beets on the barbecue for a couple minutes on each side to get some char and smoke. Grill the kale leaves quickly just to wilt slightly.
- Bring a pot of water to a boil and add 1 tbsp white wine vinegar. Poach eggs and remove with a slotted spoon. Allow to dry on paper towel.
- To plate, divide the vegetables and kale among four plates. Drizzle some of the vinaigrette over each plate. Set a poached egg on each plate and finish with seed crunch and a little finishing salt. Serve immediately.
Nutrition Facts : Calories 571.1, Fat 42.4, SaturatedFat 11, Cholesterol 208.9, Sodium 458.1, Carbohydrate 40, Fiber 5.5, Sugar 13.4, Protein 11.3
More about "root vegetable hash food"
ROOT VEGETABLE HASH WITH SUNNY SIDE UP EGGS - HEALTHY ...
From healthywithinreach.com
ROOT VEGETABLE SKILLET HASH - ADVENTUREGATHEREAT.COM
From adventuregathereat.com
HASH (FOOD) - WIKIPEDIA
From en.wikipedia.org
FALL ROOT VEGETABLE HASH - SIMPLE SPOONFULS
From simplespoonfuls.com
SIBO-FRIENDLY VEGGIE HASH | COOKING FOR SIBO | RECIPES FOR ...
From cookingforsibo.com
SHEET PAN ROOT VEGETABLE HASH WITH EGGS (PALEO, WHOLE 30 ...
From theherbeevore.com
HARVEST THANKSGIVING VEGETABLE HASH (PALEO, WHOLE30, AIP ...
From unboundwellness.com
ROOT VEGETABLE BREAKFAST HASH - COOK FOR YOUR LIFE
From cookforyourlife.org
A HEARTY ROOT VEGETABLE HASH FOR THOSE IN-BETWEEN-HOLIDAY ...
From latimes.com
CASCADIAN FARM ORGANIC ROOT VEGETABLE HASHBROWNS NUTRITION ...
From fastfoodnutrition.org
ROOT VEGETABLE HASH - GREATER PITTSBURGH COMMUNITY FOOD BANK
From pittsburghfoodbank.org
ROOT VEGETABLE HASH » THE YEAR IN FOOD
From temp.theyearinfood.com
ROOT VEGETABLE HASH
From epicurious.netlify.app
23 WAYS TO EAT ROOT VEGETABLES DURING PEAK SEASON - ALLRECIPES
From allrecipes.com
ROOT VEGETABLE HASH RECIPE - FOOD NEWS
From foodnewsnews.com
PLANTAIN ROOT VEGETABLE HASH - TARA ROCHFORD NUTRITION
From tararochfordnutrition.com
ROOT VEGETABLE HASH - THE WASHINGTON POST
From washingtonpost.com
ROOT VEGETABLE HASH WITH EGGS - IT'S A VEG WORLD AFTER ALL®
From itsavegworldafterall.com
ROOT VEGETABLE HASH RECIPE | EDIBLE PIEDMONT
From ediblepiedmont.ediblecommunities.com
ROOT VEGETABLE HASH - MACHEESMO.COM
From macheesmo.com
ROASTED ROOT VEGETABLE HASH - THE SPLENDID TABLE
From splendidtable.org
ROASTED ROOT VEGETABLE HASH - LAURA NORRIS RUNNING
From lauranorrisrunning.com
ROOT VEGETABLE HASH | PUNCHFORK
From punchfork.com
ROOT VEGETABLE HASH - BIGOVEN.COM
From bigoven.com
ROOT VEGETABLE HASH - THE YEAR IN FOOD
From theyearinfood.com
VEGETABLE HASH - 30 MINUTE MEAL - THE HUNGRY WAITRESS
From thehungrywaitress.com
ROOT VEGGIE HASH & EGGS WITH TURMERIC SAUCE | FOOD & STYLE
From foodandstyle.com
ROOT VEGETABLE HASH BROWNS RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
SPRING ROOT VEGETABLE HASH WITH CREAMY HERB SAUCE - EATING ...
From eatingbyelaine.com
ROOT VEGETABLE HASH WITH AVOCADO CREME ... - ONE GREEN PLANET
From onegreenplanet.org
THE 13 HEALTHIEST ROOT VEGETABLES
From healthline.com
ROOT VEGETABLE AND GREENS BREAKFAST HASH - DR. PRAEGER'S ...
From drpraegers.com
ROOT VEGETABLE HASH - PARADE.COM
From parade.com
RECIPE: HEARTY ROOT VEGETABLE HASH MAKES FOR A GREAT ...
From twincities.com
ROOT VEGETABLE HASH WITH EGGS AND AGED CHEDDAR | LEMONS ...
From lemonsandbasil.com
TINY KITCHEN MAGIC: ROOT VEGETABLE HASH - WHAT'S UP NEWP
From whatsupnewp.com
ROOT VEGETABLE HASH RECIPE - CUISINART.COM
From cuisinart.com
ROOT VEG HASH | JAMIE OLIVER RECIPES | TESCO REAL FOOD
From realfood.tesco.com
ROOT VEGETABLE BREAKFAST HASH W/ PORK SAUSAGE – LOVE CHEF ...
From lovecheflaura.com
ROOT VEGETABLE HASH | DINNER RECIPES | GOODTOKNOW
From goodto.com
ROOT VEGETABLE HASH BROWNS WITH SCALLIONS | FOOD & STYLE
From foodandstyle.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love