Skillet Root Veggie Hash


Top with farm fresh poached, fried or over easy eggs and let the runny yolks soak into the hash for a hardy winter breakfast!

Instead of regular ho-hum home fries, make your morning meal burst with color by serving seasonal hash loaded with sweet and savory root veggies. This dish also teams up well with poultry or a burger.

Since parsnips are chopped small, add to skillet after other roots are half cooked. Carrots can be substituted for parsnips, but add sooner to the skillet along with the sweet potatoes and turnips as they take a bit longer to cook. Grapeseed oil is used for it’s high-heat qualities, while olive oil is added near the end of  cooking for a little more taste. 

1 yellow or red onion, chopped
2-3 cloves garlic, minced or pressed
2 cups sweet potatoes, peeled and cubed
2 cups turnips/rutabagas, peeled and cubed
1 cup parsnips, peeled and chopped
2 teaspoons dried or fresh thyme
salt, pepper and paprika to taste
3 Tablespoons grapeseed oil plus more
2-3 Tablespoons olive oil

In a large cast iron or heavy skillet, heat grapeseed oil over medium high heat. Add onions and saute until translucent. Set aside. Toss sweet potatoes and turnips into skillet and add more grapeseed oil as needed. Allow a few minutes without stirring until roots start to brown and caramelize on one side. Stir and allow more browning to occur (without burning). Add parsnips and olive oil when potatoes and turnips are half-way softened. Sprinkle in thyme, salt, pepper and paprika to taste. Add onions. Stir and continue to cook until all veggies are fork tender.  Serves 4.




Kohlrabi-Carrot Slaw


Serve slaw over garden fresh red lettuce and arugula with maple-glazed pecans and crumbled farmer’s goat cheese.

Kohlrabi, a member of  the cabbage family, shows up at farmer’s markets and is not given the attention it deserves. A staple in Indian cooking, it can be eaten raw like a radish, steamed, roasted or sliced thin and baked with olive oil for a “different” kind of chip.

Give this odd looking summer garden favorite a try!

1/2 kohlrabi
4 carrots
1 teaspoon celery salt
4 Tablespoons Lemon Dijon Vinaigrette
3 Tablespoons mayonnaise, Veganaise or yogurt (optional)
1/2 cup dried cranberries (juice sweetened)
salt and pepper to taste

Peel kohlrabi and carrots with a vegetable peeler and trim ends. Slice julienne-style into match sized pieces or shred in a food processor to yield approximately 3 cups kohlrabi and 2 cups carrots.  In a large bowl, toss with other ingredients, adding a good quality mayonnaise or yogurt if desired for creaminess. Cover and chill until ready to serve.