Rutabaga-Carrot Hash


So I'm a little obsessed with hash lately. The food, that is. This one was dinner tonight and I amazed myself a bit considering I've never cooked a rutabaga. I dare you to try this recipe! Jeff claims it would be awesome for breakfast.

Ingredients:
1 cup raw carrots
1 big rutabaga
2 cloves garlic
2 tbsp pastured butter (or regular butter if you're not a butter snob)
1 tbsp olive oil
1 pound ground chicken sausage (I make my own with ground chicken and Penzey's Italian sausage seasoning)
3 eggs
1/4 milk (I used coconut milk)
salt
pepper
chopped Italian parsley and green onion for garnish

Whiz the carrots, rutabaga, and garlic in the food processor until hashbrown-like consistency (shredded but not pureed!). In the meantime heat the olive oil in a large skillet and crumble in the chicken sausage. Scrape the carrot/rutabaga/garlic into another large skillet with a few tablespoons water and cover, steaming for 3-5 minutes. Once the water evaporates, scrape the hash to one side of the skillet and melt the butter on the other side, combining with hash once the fat is hot. Fry until yummy, seasoning with lots of salt and pepper.

When sausage is cooked through, move it to one side of skillet and scramble the egg/milk combo until fluffy and scrambly. Now, spoon the rutabaga onto two plates, top with half the scrambled eggs and some of the sausage. Sprinkle with green onions and Italian parsley and eat that stuff!

Comments

Post a Comment

Popular posts from this blog

CSA Summer

Image
I picked up my first half CSA box today....so exciting! I couldn't wait to get home to check out the contents. This year I ordered an every other week half share from Tree of Life Farms and CSA in Cuba City, WI. Their produce always wows me at the Dubuque Farmer's Market, and this week's box was no different. While I have big plans for the head of green cabbage (I'll be eatin' coleslaw for breakfast) the pound of adorable, sweet carrots, and even the bunch of beets (raw beet salad!), I didn't have any ideas for the turnip greens. I'd never eaten them, let alone cooked them before, so I did some research on the interwebs. I found out that turnip greens are very bitter and incredibly healthy, with more nutrition ounce for ounce than kale! I also learned that the traditional Southern cooking method marries turnip greens, salt pork, and rice and beans. Now that was something I could get behind! So I ran to the grocery store, bought me some bacon, shallots, and...
Read more

Recipe of the Day: Eggplant and Cauliflower Curry

Image
Recipe adapted from Eating Well 2 tablespoons curry powder 1 teaspoon garam masala 1 teaspoon mustard powder 2 tablespoons olive oil 1 large onion, sliced 2 cloves garlic, minced 3/4 teaspoon salt 1 1-pound organic eggplant, cut into 1-inch chunks 3 cups cauliflower florets 1 15-ounce can diced tomatoes 1 15-ounce can chickpeas, rinsed 1/2 cup water Toast the spices in olive oil for a minute or two. Add onions, eggplant, and cauliflower and saute for a few minutes--until onion is translucent. Dump in drained chick peas, tomatoes, and water. Simmer until tender, 15 to 20 minutes. Add some more hot curry and s&p to taste and serve over brown rice. I used Trader Joe's Brown Rice Medley with black barley and daikon radish seeds. Mmm. Much better than a McRib.
Read more