Any root vegetables will work; use a generous 5 cups, cut into 1/2- to 3/4-inch pieces. From Washington Post Oct. 15, 2008. Gluten-free, fast, healthy. Use as a main course or side dish for roast meats. Top with poached eggs for brunch! For vegetarian version, use water instead of chicken broth and try smoked Spanish paprika in place of the bacon.
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- 1 tablespoon olive oil
- 2 slices uncooked bacon, cut in 1/2-inch dice
- 1/2 cup onion, finely diced
- 3/4 lb sweet potato, peeled and cut in 3/4-inch dice
- 1/2 lb turnip, peeled and cut in 3/4-inch dice
- 3/4 lb celeriac, peeled and cut into 3/4-inch pieces (celery root)
- 1 cup low sodium chicken broth
- fresh ground black pepper
- 1/2 teaspoon freshly grated nutmeg
- 2 tablespoons chopped chives
- 1In saucepan over medium-high heat, heat oil, add and stir bacon 2-3 minutes, until it begins to render; then add and stir onion 2-3 minutes, until onion starts to soften.
- 2Add root vegetables and stir together.
- 3Add chicken broth; salt and pepper to taste.
- 4Cover and bring to boil, then reduce heat to medium or lower to maintain a low boil 10-15 minutes, stirring occasionally, until vegetables are fork-tender.
- 5Remove cover and increase heat to medium-high to bring to a rapid boil. Cook 5-6 minutes, stirring frequently, until broth has evaporated.
- 6Remove from heat and stir in nutmeg and half the chives. Taste and adjust seasoning. Top with remaining chives and serve hot.
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Nutritional Facts for Root Vegetable Hash
Serving Size: 1 (210 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 192.5
- Calories from Fat 54
- Total Fat 6.0 g
- Saturated Fat 1.3 g
- Cholesterol 2.7 mg
- Sodium 222.2 mg
- Total Carbohydrate 31.4 g
- Dietary Fiber 5.5 g
- Sugars 8.1 g
- Protein 5.0 g