Recipe: Root Vegetable Hash

by Tsai

image courtesy of Nora McGunnigle

 A week of experimentation with the gorgeous root vegetables that are currently available at the Crescent City Farmer’s Market yielded this recipe for vegetable hash, which we served with baked eggs and sourdough bread at our brunch last weekend. There’s a couple of steps to this recipe, but they’re simple and the results are well worth the effort. The first step is to make some mustard, which is easier than you might imagine, followed by the roasting of mustard-coated vegetables, and then the pan-frying of the vegetables with a tomato-mushroom-split pea sauce to create a rich, colorful dish that will fill you up and stick to your ribs. Check in next week for Grandma’s Apple Pie Recipe.

Ingredients: root vegetables (such as turnips, rutabagas, parsnips, pumpkin, potatoes, and carrots), mustard, vegetable oil, onions, wild mushrooms (such as porcini, shiitake, black trumpet, morel), vegetable broth, tomato sauce, split peas, cilantro

1. Dice the root vegetables, and coat with a dressing made by whisking together vegetable oil and mustard. Roast vegetables in a single layer, and stirring once or twice to turn the vegetables. They are ready when the vegetables are cooked and browned on the edges. This should take twenty to thirty minutes.

2. In a saucepan, heat oil and cook diced onions and finely chopped mushrooms on medium heat, until the onions are translucent — eight to twelve minutes. Add vegetable broth, tomato sauce, and a handful of split peas. Cook on medium heat for thirty to forty minutes, until the split peas are cooked but still somewhat firm. (Use the split peas judiciously, as they are strong in flavor and will overpower the sauce if used in abundance.) The consistency of the sauce should resemble that of a marinara sauce — use broth or water to adjust.

3. The roasted vegetables and sauce can be prepared a day in advance. To make the hash, heat oil in a frying pan, add enough roasted vegetables to cover the bottom of the pan. Ladle the tomato mushroom sauce on top of the vegetables, using enough to thoroughly coat the vegetables. Cook on high heat, stirring frequently, for five to six minutes.

4. Salt and pepper hash to taste. Garnish with chopped cilantro, and serve immediately. 

       

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