Root Vegetable Skillet Hash
Root veggies simply cooked with garlic and thyme. Perfect as a side or piled high on a slice of toasted baguette.
Ingredients
- 12 ounce baguette
- 2 tablespoons olive oil plus more for drizzling
- 6 cloves garlic smashed and peeled
- 4 small small beets trimmed and quartered, reserve the beet greens
- 2 medium turnips peeled and chopped into large pieces
- 2 parsnips peeled and chopped into large pieces
- 1 medium sweet potato scrubbed and chopped into large pieces
- 1 medium red onion peeled and chopped into large pieces
- 2 sprigs fresh thyme leaves removed from stem
- 1/4 cup water
- kosher salt
- freshly ground black pepper to taste
Instructions
- Slice the baguette on and angle. Arrange slices on a rimmed baking sheet, drizzle with STAR Vegetable Arbequina Olive Oil and bake in a preheated 400° oven until toasted. Remove and set off to the side.
- In a large cast iron skillet heat the two tablespoons of STAR Arbequina Olive Oil over medium-high heat. Once hot throw in the smashed garlic, chopped beets, turnips, parsnips, sweet potato and onion. Stir to coat in oil and then leave alone for a few minutes so a good crust forms, about 6-7 minutes.
- Reduce heat to medium, stir and then add in the thyme leaves and immediately pour in the 1/4 cup of water, cover and let steam for 5-7 more minutes. Remove the lid and add in the chopped beet greens, stir and cover for 2 minutes. Remove the lid, season with a generous pinch of kosher salt and fresh ground black pepper, stir and continue to cook until the vegetables are fork tender and most of the water has evaporated.
- Serve on toasted slices of baguette and drizzle with a little bit more olive oil over top.
Nutrition
Serving: 1serving | Calories: 301kcal | Carbohydrates: 53g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 424mg | Potassium: 590mg | Fiber: 7g | Sugar: 9g | Vitamin A: 5369IU | Vitamin C: 22mg | Calcium: 102mg | Iron: 3mg