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.

 

 

 

Smashed Turnips with Garlicky Spinach Greens

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This dish goes from ho-hum to delish with the added color and taste of garlicky spinach greens.

Rutabaga, more commonly referred to as a yellow turnip, is an autumn favorite root veggie with pairs well with olive oil instead of butter. Flavors are zapped up by cooking turnips in vegetable stock and adding freshly grated nutmeg. Milk or cream is cut out or add almond milk if you want some non-dairy creaminess.

1 yellow turnip (rutabaga)
32 ounces vegetable broth
1/4 cup plus 2-3 Tablespoons extra virgin olive oil
1/2 teaspoon nutmeg
1 cup packed spinach
2-3 cloves garlic, minced
salt and pepper

Peel rutabaga, cut into cubes and place in a medium stockpot.  Add enough vegetable stock to cover the turnips and boil until tender. Drain liquid and smash turnips in the pot using a coarse masher for texture. Add nutmeg and olive oil and stir. Salt and pepper to taste. In a separate pan, saute garlic in 2-3 Tablespoons olive oil until softened.  Add spinach and saute until just wilted. Salt and pepper to taste. Stir spinach into turnip mixture.