Roasted Root Vegetable Hash Recipes

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ROASTED ROOT VEGETABLE HASH



Roasted Root Vegetable Hash image

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

1 lb rutabaga, small-diced
1 lb parsnip, small-diced
1 lb turnip, small-diced
1 lb carrot, small-diced
1 onion, small-diced
1 lb bacon
1 tablespoon garlic, chopped
3 tablespoons parsley, chopped
salt and pepper, to taste

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

ROOT VEGETABLE HASH



Root Vegetable Hash image

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

2 tablespoons coconut oil
6 cups small-diced root vegetables, such as beets, carrots, turnips, rutabagas, and/or parsnips
1 medium onion, diced small
2 teaspoons chopped fresh rosemary
Sea salt to taste

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.

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