Recipe of the day: Root Vegetable Hash
Root Vegetable Hash
4 to 6 servings
This hash is more than a makeover of last night’s leftovers. A combination of cubed roots vegetables, in this case sweet potato, turnips and celeriac, are cooked with a little bacon, onion and a finish of nutmeg.
The resulting dish is full of flavor, hearty enough to serve as a meal itself. It’s also a wonderful side dish for roast meats or a perfect for a Sunday breakfast topped with poached eggs.
Any combination of root vegetables can be used; you’ll need a generous 5 cups’ worth, cut into 1/2- to 3/4-inch pieces.
1 tablespoon olive or vegetable oil
2 slices uncooked bacon (about 1 1/2 ounces), cut into 1/2-inch dice
1/2 cup finely diced onion (2 ounces)
3/4 pound sweet potato(es), peeled and cut into 1/2- to 3/4-inch cubes
1/2 pound turnip(s), peeled and cut into 1/2- to 3/4-inch cubes
3/4 pound celeriac (celery root), peeled and cut into 1/2- to 3/4-inch pieces
1 cup store-bought or homemade low-sodium chicken broth
Freshly ground black pepper
1/2 teaspoon freshly grated grated nutmeg
2 tablespoons snipped or chopped chives
Heat the oil in a large saucepan, preferably nonstick, over medium-high heat. Add the bacon and cook, stirring for 2 to 3 minutes, until it begins to render, then add the onion. Cook for 2 to 3 minutes, stirring, until the onion just starts to soften.
Add the sweet potato(es), turnip(s) and celeriac, stirring to combine. Add the chicken broth; season with salt and pepper to taste. Cover and bring the broth to a boil, then reduce the heat to medium or as needed to maintain a low boil. Cook for 10 to 15 minutes, stirring occasionally, until the vegetables are fork-tender.
Remove the cover and increase the heat to medium-high to bring to a rapid boil. Cook for 5 to 6 minutes, stirring frequently, until the broth has evaporated.
Remove from the heat and add the nutmeg, along with 1 tablespoon of the chives, stirring to combine. Taste and adjust seasonings as needed. Transfer to a serving dish or to individual plates; top with the remaining chives and serve hot.
NUTRITION Per serving (based on 6): 173 calories, 5 g protein, 21 g carbohydrates, 8 g fat, 2 g saturated fat, 9 mg cholesterol, 257 mg sodium, 4 g dietary fiber