Every harvest-time, I always seem to have more root vegetables than I know what to do with. This recipe for Vegetable Hash was a winner!
The recipe is so simple. At first, I thought: “What’s the big deal? Just sauté root veggies.” However, there’s something about the texture of shredded vegetables and the taste of the nutmeg coating that adds something special.
I used my food processor to shred everything. I have a special shredding disk that did the job quickly. You can use any root vegetable you’d like. I had carrots, parsnips, turnips, rutabaga, and sweet potato from my garden. I also had a few beets, so I added them too. The recipe also suggests squash, but I forgot to pick up a few up from the market.
I have to give a warning now: If you add beets, it will be delicious, but the entire dish will look like red confetti. It didn’t bother me (I made this over the holidays so it was festive!), but if you’re someone who likes to “see” what they’re eating…you might consider leaving the beets out.
The recipe calls for cream, half-and-half, or sour cream. I agonized a bit in the store—which one? Once I started making the recipe I realized that it’s 5 tablespoons to coat the veggies so that the nutmeg and salt stick. I chose half-and-half since my husband has this aversion to sour cream (even though he rarely knows when it’s in a recipe!).
You need a very large skillet. Since I don’t have one, I ended up using two skillets and then combining the vegetables once they had “shrunk” from cooking. I also used 8 cups of shredded vegetables, instead of 6, and just increased the cream to 8 tablespoons. This recipe can easily be multiplied to feed a crowd.
I did add a ¼ teaspoon of sugar. I was concerned that many of my root vegetables were too bitter without the squash to balance them out.
When I served the hash, my family was pleasantly surprised. It was very light. The taste even seemed more flavorful than you’d expect from a simple nutmeg and dairy coating. My husband even liked the dish. He didn’t think the flavor was strong or bitter, which was probably a combination of the texture and coating.
We’ll definitely make this dish again. It’s so simple, but one of my favorite new ways to cook vegetables!
If you try the Vegetable Hash, or have other ideas on how to use root vegetables, please share your thoughts!
Vegetable Hash (found on page 148 of The Garden-Fresh Cookbook)
Please note: This recipe can easily be multiplied to feed a crowd. The flavor will vary depending on the vegetables and proportions used.
- 1 tablespoon vegetable oil
- 6 cups coarsely shredded raw winter vegetables (squashes, carrots, rutabaga, turnips, parsnips, sweet potatoes, etc.)
- 5 tablespoons cream, half-and-half, or reduced-fat sour cream
- ¼ teaspoon nutmeg, or to taste
- salt, to taste
In a large, heavy skillet over medium heat, warm the oil. Add the shredded vegetables and sauté, turning often to prevent burning, for 15 minutes, or until the vegetables are lightly browned and soft. Add a few drops of water as needed to prevent sticking. Add the cream, nutmeg, and salt and stir to coat. Heat through and serve warm.
Makes 4 to 6 servings.
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This entry is from guest blogger Catherine Boeckmann, Web Editor for The Old Farmer’s Almanac. You can begin reading about the adventures of our regular Garden-Fresh blogger, Jane B., in this space next week after she’s done stocking up her kitchen and planting her garden!