I had some leftover root veggies from making mega-veggie beef stew, so I created this recipe to use them up. What kind of jerk would I be if I gave you a recipe that calls for HALF a rutabaga without providing another recipe for the other half?? Plus I had to buy the carrots and parsnips in bunches.
I used a food processor for all my veggie prep. You can chop and grate everything by hand, but it will take a lot longer. I recommend using a food processor if you have one.
These came out a tad soft because I didn't want them to be completely drenched in oil. Feel free to add more fat if that tickles your fancy. I don't recommend using less than specified by the recipe, though, or it will just be a saute and won't get crispy at all.
ROSEMARY ROOT VEGETABLE HASH BROWNS
Serves about 4
- 2 Tbs fat of choice (I used coconut oil, bacon grease or duck fat would be awesome!), plus a bit extra for sauteeing the onion
- Half a rutabaga, peeled
- 2 carrots, peeled
- 4 parsnips, peeeled
- 1 medium onion
- 2 cloves garlic, minced or pressed
- 1 Tbs minced fresh rosemary or 1 tsp dried
- Salt and pepper to taste (I used about 1/2 tsp each)
- Cut the onion into big chunks and pulse in a food processor until chopped. Set aside in a separate bowl.
- Heat a bit of oil over medium-high heat and add the onion. Saute until translucent but not brown. Add the garlic and saute another 30 seconds. Transfer the onion to a bowl off heat.
- While the onion is cooking, fit the food processor with a shredding disk (no need to wash it out) and shred the rutabaga, carrots, and parsnips.
- Heat the 2 Tbs oil over medium-high until shimmering and very hot. Add the shredded root veggies and cook until crisp. If you can leave them alone in the pan and only turn them once, that is ideal to get maximum crispiness.
- Once the veggies are cook, mix in the cooked onion mixture, rosemary, and salt and pepper. Saute for a minute to heat through and serve immediately.