Root Vegetable Hash
Description
This International side-dish features Rutabagas, Carrots, Red-skinned potatoes, Butter. It delivers smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt Freshly ground black pepper 1 tb Minced parsley (opt) (From "More Vegetables, Please" by Janet Fletcher.
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Harlow and Ratner, Emeryville, California; $16.95, 1992)
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Peel the rutabagas, removing all traces of the thick skin.
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Cut them into 1/2" cubes.
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Peel the carrots and slice them about 1/2" thick.
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Scrub the potatoes well but do not
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peel them;
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cut them into pieces about the same size as the rutabagas.
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Bring a large pot of salted water to a boil over high heat.
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Add the rutabagas and
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cook 5 minutes, then
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add the remaining vegetables and
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cook until they are soft enough to mash but not mushy, about 15 more minutes.
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Drain thoroughly in a colander.
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Put the hot vegetables in a clean pot and shake the pot over moderate
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heat until the vegetables are completely dry.
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Remove the pot from the
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heat ,
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add the butter in small pieces, and mash the vegetables gently with a potato masher; they should be mashed, not pureed.
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Season to taste with salt and pepper.
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Transfer to a warm serving bowl.
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Garnish with parsley if desired
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 169.9kcal
- % Daily Value *
- Total Fat 9.3g15%
- Saturated Fat 5.7g29%
- Cholesterol 24.2mg9%
- Sodium 129.1mg6%
- Total Carbohydrate 20.4g7%
- Dietary Fiber 3.8g16%
- Sugars 4.2g
- Protein 2.3g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, butter, carrots, hash, international, potatoes, redskinned, root, rutabagas, side-dish, title, vegetable, vegetables, vegetarian
