We had a ton of root veggies to use up from our very last CSA box. I wasn't quite sure what to do with all of them, and they had been sitting in the fridge for quite some time. So, I found a root vegetable hash recipe in my Moosewood Restaurant Cooking for Health cookbook. I figured I would substitute in the root vegetables we have and just follow the recipe from there.
Here's the recipe and here's what we did
Root Vegetable Hash
-2 teas. dried marjoram
-2 teas. dried oregano
-2 teas. dried thyme
-1 1/2 teas. salt
-1/2 teas. ground black pepper
-3 tbs. olive oil
-2 1/2 cups chopped onions
-4 garlic cloves, minced or pressed
-2 cups carrots cut into 1/2-inch dice (we didn't use carrots)
-2 cups sweet potatoes peeled and cut into 1/2-inch dice (we didn't use sweet potatoes)
-2 cups beets peeled and cut into 1/2-inch dice
-2 cups turnips and/or rutabaga peeled and cut into 1/2-inch dice (we used one of these--they look similar!)
-3 tbs. water (can use sherry in place of water)
-We also used about 4 parsnips, cut into 1/2-inch dice
Stir together all of the seasoning ingredients in a small bowl and set aside.
In a 10-inch skillet on medium-high heat, warm oil. Cook the onions and garlic for about 5 minutes. Add all of the vegetables and stir well. Sprinkle with the seasoning mixture and water and stir well. Reduce the heat to medium-low, cover and cook, stirring every 10 minutes or so, until the vegetables are tender, about 30 minutes.
We served the hash with a simple baked chicken, sprinkled with salt, pepper and paprika. We did something a little different, in that we put about 1/4 cup water in the baking dish when baking it. It was good and flavorful.
I liked the hash, but was a bit overwhelmed by how much it made. Nate, on the other hand, didn't like it so much--too much of a beet flavor for him. He says "beets taste like dirt." I think if we made it again, we'd leave out the beets, and throw in some sweet potatoes and carrots--I think the sweetness would produce a really good flavor.