Sunday, December 22, 2013
Damn Fine Root Vegetable Hash
I'm pretty much over sugar. Central Ohio has had some depressing weather, our pretty snow melted in a rainy heat wave and with it so went my hopes for a white Christmas. So bah-humbug no more. Make this root vegetable hash for a comforting breakfast or dinner.
cast-iron pan or skillet that can go in the oven
coconut or olive oil
fresh or dry herbs (I used rosemary and thyme)
root vegetables (I used 1 turnip, 3 carrots, 2 stalks of celery, 1 onion, 4 cloves garlic, delicata squash)
remember, the more the merrier
I also added:
1 teaspoon each of: salt, pepper.
1 Tablespoon of brown sugar and soy sauce
vegetable broth (1/4 cup)
Pre-heat oven to 400 degrees, in a large skillet over medium heat (put in 1 Tablespoon of oil) add all root vegetables and cook for 20-30 minutes until tender using broth to keep vegetables from sticking.
Add whole eggs spaced about 3 inches apart and place in oven for 25 minutes, top with chopped fresh herbs.