Root Vegetable Hash With Horseradish Cream Recipes

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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.

HORSERADISH CREAM



Horseradish Cream image

Provided by Tyler Florence

Categories     condiment

Time 2m

Yield 1 cup sauce

Number Of Ingredients 5

1 cup sour cream
2 tablespoons prepared horseradish
Olive oil
Kosher salt and freshly ground black pepper
Chives, finely chopped, for garnish

Steps:

  • Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Garnish with chopped chives and serve with short ribs.

MASHED ROOT VEGETABLES WITH HORSERADISH



Mashed Root Vegetables with Horseradish image

Categories     Milk/Cream     Potato     Side     Vegetarian     Quick & Easy     Root Vegetable     Parsnip     Turnip     Gourmet

Yield Serves 4

Number Of Ingredients 6

2 turnips, peeled and cut into 1/2-inch pieces
3 parsnips, peeled and cut into 1/2-inch pieces
2 russet (baking) potatoes (about 1 pound)
1/4 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
2 to 3 tablespoons finely grated peeled fresh horseradish or drained ;bottled

Steps:

  • In a large saucepan of boiling salted water cook the turnips and the parsnips for 10 minutes, add the potatoes, peeled and cut into 1/2-inch pieces, and boil the vegetables for 10 to 12 minutes, or until they are tender. While the vegetables are cooking, in a small saucepan heat the cream, the butter, and the horseradish to taste over low heat until the mixture is hot and keep it warm. Drain the vegetables, in the pan cook them over high heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated, and remove the pan from the heat. Add the cream mixture to the potato mixture, straining it through a fine sieve and pressing hard on the solids if desired. In a bowl mash the vegetables with a potato masher until they are smooth and stir in salt and pepper to taste.

ROOT VEGETABLE HASH



Root Vegetable Hash image

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

1 tablespoon olive oil
2 slices uncooked bacon, cut in 1/2-inch dice
1/2 cup onion, finely diced
3/4 lb sweet potato, peeled and cut in 3/4-inch dice
1/2 lb turnip, peeled and cut in 3/4-inch dice
3/4 lb celeriac, peeled and cut into 3/4-inch pieces (celery root)
1 cup low sodium chicken broth
salt
fresh ground black pepper
1/2 teaspoon freshly grated nutmeg
2 tablespoons chopped chives

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

ROASTED VEGETABLES WITH HORSERADISH DRESSING



Roasted Vegetables With Horseradish Dressing image

I got this recipe from my sister, but have changed it to suit us. Great as a side dish for beef, lamb, or oven roasted salmon. Good vegan dish too. You can discard the garlic, or squeeze it over the vegetables as we do.

Provided by JustJanS

Categories     Vegetable

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

4 small beetroots, trimmed and scrubbed
2 large potatoes, scrubbed and quartered
2 small turnips, peeled and quartered
1/2 bunch dutch baby carrots, trimmed and peeled
6 tiny onions
12 cloves garlic, unpeeled
olive oil
salt and pepper
fresh parsley, chopped,to garnish
1 clove garlic, finely chopped
1 tablespoon horseradish cream
1 teaspoon mustard (I used lemon and dill)
2 teaspoons red wine vinegar
1/4 cup virgin olive oil
salt and pepper

Steps:

  • Wrap the beetroot together in foil (like a package) and place in a 190c oven for 20 minutes.
  • Place the remaining ingredients (except the chopped parsley) in a baking tray, drizzle with olive oil, and season to taste.
  • Place in the oven with the beeroot parcel and cook for 1 hour more, or until tender.
  • Cool the vegetables slightly, then peel the beetroot and tiny onions-quarter the beetroot.
  • Toss all vegetables together gently, then serve on a platter with the dressing drizzled over, scatter with chopped fresh parsley.
  • Good with beef, lamb or oven roasted salmon.
  • HORSERADISH CREAM:.
  • Combine garlic, horseradish and mustard.
  • Gradually whisk in oil and vinegar.
  • Season to taste.

Nutrition Facts : Calories 378.4, Fat 14, SaturatedFat 2, Sodium 102.7, Carbohydrate 59.6, Fiber 8.3, Sugar 14.1, Protein 7.1

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