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Root Vegetable Hash

 

29

Yield

4

servings

Prep

20

min

Cook

30

min

Ready

50

min

Trans-fat Free, High Fiber
 

Ingredients

1 pound rutabagas
pound carrots
pound red skinned potatoes
3 tablespoons butter
1 x salt
*
1 x black pepper
freshly ground
*
1 tablespoon parsley leaves
optional

Directions

Peel the rutabagas, removing all traces of the thick skin.

Cut them into ½ inch cubes.

Peel the carrots and slice them about ½ inch thick.

Scrub the potatoes well but do not peel them; cut them into pieces about the same size as the rutabagas.

Bring a large pot of salted water to a boil over high heat.

Add the rutabagas and cook 5 minutes, then add the remaining vegetables and cook until they are soft enough to mash but not mushy, about 15 more minutes.

Drain thoroughly in a colander.

Put the hot vegetables in a clean pot and shake the pot over moderate heat until the vegetables are completely dry.

Remove the pot from the heat, add the butter in small pieces, and mash the vegetables gently with a potato masher; they should be mashed, not pureed.

Season to taste with salt and pepper.

Transfer to a warm serving bowl.

Garnish with parsley if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 276g (9.7 oz)
Amount per Serving
Calories 20939% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 146mg 6%
Total Carbohydrate 10g 10%
Dietary Fiber 7g 27%
Sugars g
Protein 9g
Vitamin A 261% Vitamin C 51%
Calcium 12% Iron 30%
* based on a 2,000 calorie diet How is this calculated?

 

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