Skillet Root Veggie Hash

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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. 

Ingredients
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.

 

 

 

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Sweet Potato Maple Pecan Souffle

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Serve this as a sweet side dish with your Thanksgiving meal or as a dessert paired with vanilla coconut ice “cream” for an autumn treat.

This recipe is inspired by a Thanksgiving family favorite first made by my sis-in-law Abby (who probably found the original recipe in Gourmet magazine, but not sure).

Nonetheless, I’ve “freshened up” this dish by omitting butter, using gluten free flour along with non-dairy coconut milk and cut out refined sugar.

Maple syrup makes the souffle sweat – use a specialty maple syrup for an extra boost such as bourbon or vanilla bean, being mindful to adjust vanilla and almond extracts if needed. Top it all off with coconut palm sugar and pecans for a nutty crust.

Souffle
2 cups sweet potatoes, peeled and cubed
2 eggs, lightly beaten
3 Tablespoons olive oil
1/2 cup maple syrup
2 Tablespoons oat or gluten-free flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup coconut milk
1/2 teaspoon grated nutmeg
1 teaspoon vanilla
1/2 teaspoon pure almond extract

Topping
1/2 cup pecans, chopped
2 Tablespoons coconut sugar
1/4 teaspoon cinnamon

Preheat oven to 350 degrees. Steam potatoes on the top of a double boiler until tender. Transfer to a large bowl and whip with a hand mixer. Add olive oil, eggs, maple syrup, flour, vanilla and almond extract. Add milk. Beat until smooth.  If too watery, add a bit more flour. Place sweet potato mixture in an oiled souffle dish or several smaller ramekins. Combine topping ingredients and sprinkle on top of souffle. Bake large souffle for 1 hour or until set in the middle. Lessen baking time for smaller ramekins.