Festive Root Veggie Hash created for the Virtual Vegan Potluck

vvpLOGOThis type of recipe is all the rage in Nashville, right now.  With the abundance of root veggies during this time of the year, and the incredible nutritional value of these delicious, colorful tubers and such, they are the perfect addition to your next food gathering–one like the amazing Virtual Vegan Potluck, for which I finally created and posted this recipe, or one in person!

Pick your favorite root vegetables.  I have listed, for the recipe, my favorite combination for this dish.  If you are missing carrots, for instance, add those.  Adjust the spices to vvp_fiw_badge2 (1)your own taste.  If you are looking for a sweeter hash, consider things like ginger, allspice, and nutmeg.  I prefer to make this with the fresh rosemary from my garden (which will last throughout the winter, here), a mix of cracked peppers (black/red/green/white), salt, and a little cayenne.

Also, consider adding a slice of the best marinaded baked tofu (ever!) or a vegan poached egg on top of the hash when serving.  The addition makes this a perfect 1-bowl meal.

Image courtesy of Simon Howden / FreeDigitalPhotos.net
Image courtesy of Simon Howden / FreeDigitalPhotos.net

Festive Root Veggie Hash

Prep time: 25 min
Cook time: 45 min
Total time: About 1 hour 10 min
Yield: 4 servings

Ingredients

  • 3 to 3-1/2 pounds root vegetables: beet, sweet potato, celery root, parsnip, turnips and/or potatoes
  • 2 medium onions, peeled
  • 1 whole bulb of garlic, cloves separated and peeled
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil, coconut oil (softened), or grapeseed oil
  • 3 tablespoons of finely chopped rosemary, separated
  • Freshly ground pepper
  • 1/4-1/2 teaspoon ground cayenne
  • 1 teaspoon sea salt

Instructions

  1. Preheat oven too 400 degrees.
  2. Prepare the root vegetables.  Keep the beet separate from the rest of your veggies (even when roasting), so that they don’t make everything beet colored.  Peel beet and celery root. Cut all of the veggies into a 1/4 to 1/3-inch dice:  first cut 1-inch-thick slices, then cut each slice into 1/4- to 1/3-inch thick strips; cut crosswise to make 1/4- to 1/3-inch dice. Cut the onions into eights through the root ends, leaving the wedges intact. (You should have about 8 cups of vegetables.)
  3. Place all of the veggies in a large bowl (except beets), and toss with oil, 2 tablespoons of rosemary, pepper, cayenne and salt.  Drizzle the beets with a little oil and toss.
  4. On 1 extra large (or 2 large), parchment paper lined cookie sheets lay the onion wedges cut side down, randomly on the pan. Scatter the root vegetables over the rest of the pan.  Place the garlic cloves, interspersed among the root vegetables.  Try to get everything in a single layer, if possible.
  5. On 1 small, parchment paper lined cookie sheet, scatter the beets.
  6. Roast, turning the vegetables every 15 minutes or so with a spatula, until they are tender and golden, about 45 minutes.
  7. Remove from the pan and sprinkle the remaining rosemary and some fresh pepper (toss if you like).
  8. Spoon 1/4 of the mixture into a bowl, top with Mmm-mmm Tofu, and serve.

Notes:  The cooked hash can be stored, covered, in the refrigerator for up to 3 days. Warm in a nonstick skillet over moderate heat.

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32 Comments Add yours

    1. Nikki Spigner says:

      Thanks so much! I was trying to find it, yesterday, and couldn’t!! Really appreciate it.

      Like

      1. Poppy says:

        My pleasure! 😀

        Like

  1. Yum! Love the sound of this hash xx

    Like

  2. Nikki Spigner says:

    Thanks so much!! It is a bit labor-intensive (if you find dicing labor intensive–I tend to consider it quite soothing), but so very worth it. Thanks for your comment!

    Like

  3. Isn’t has wonderful? So comforting and satisfying. Thank you – go happy you decided to take part in the Potluck, Nikki!

    Like

    1. Nikki Spigner says:

      Thank you so much for encouraging me to participate. I think I’m a lifer!!! Still working on the photography… Plan to have it together by next round.

      Thanks for all that you have done for us, as a community! You are the best!!

      Like

  4. This sounds delicious—especially with fresh rosemary! I love when the weather is finally cool enough that I can roast vegetables without majorly overheating my apartment.

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    1. Nikki Spigner says:

      No kidding! I actually love baking and slow soup making on the stove as a supplement to my heat! Makes the house all cozy. Thanks for visiting and for your comment.

      Like

  5. veghotpot says:

    Yummy this sounds perfect! A perfect brunch recipe served with some veggie sausages 🙂

    Like

    1. Nikki Spigner says:

      That is another great accompaniment idea! I think part of my winter cooking goals is to get a good recipe for veggie sausage under my belt. Thanks a lot and please come back!!

      Like

  6. Another beet-utiful way to use the versatile beet!

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    1. Nikki Spigner says:

      Hahaha! It is a embarrassment of beets, no? Thank you for your comment!

      Like

    1. Nikki Spigner says:

      Thanks!!

      Like

  7. Vanessa says:

    This sounds like a delicious fall recipe! One more thing I am going to have to make before winter hits!

    Like

    1. Nikki Spigner says:

      Thanks! I feel like we have more than an entire season of recipes from the potluck. It’s going to be a tasty fall, for sure.

      Like

  8. YESSS!! I adore roast veg and this sounds SO GOOD. 🙂

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  9. Sounds yummy, I’m a big fan of root veggie hashes!

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    1. Nikki Spigner says:

      It is so easy and delicious, not to mention completely customizable! Thanks for stopping by and commenting.

      Like

  10. Laura says:

    What a fun idea – and great because I can change it with whatever is local!

    Like

    1. Nikki Spigner says:

      Absolutely and to your particular tastes! It is a wonderful way to eat with the season. Thanks for reading!

      Like

  11. OOh I love Nashville, and if this is all the rage there it must be delicious. topped with a vegan poached egg? Nice!!!

    Like

    1. Nikki Spigner says:

      Nashville is really trying to put itself on the map with food, in particular. I’ve been here for 4 years, and it has come leaps and bounds. Thank you for coming by. If you ever need a recommendation while you are visiting, just let me know.

      Like

  12. Sounds tasty! Happy VVP!

    Like

    1. Nikki Spigner says:

      Happy VVP to you too!!!

      Like

  13. Roasted veggies are always delightful in my opinion. Happy VVP!

    Like

    1. Nikki Spigner says:

      Thanks for popping by!! I love ‘me, too… But I guess that’s obvious! 🙂

      Like

  14. Would have loved to have seen a photo of the finished dish – it sounds so colourful!

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    1. Nikki Spigner says:

      I know, Keely! I’m working on my photography. I think it would have been worse to have a terrible pic out there. I’ll repost with a pic when I get a great shot of the dish. You are right! It is very colorful!! Almost as pretty as tasty. Almost. 🙂

      Like

  15. uberdish says:

    Congratulations on your award at this VVP!

    Like

    1. Nikki Spigner says:

      Thank you so much!!! I was SO SURPRISED. It is such an honor, especially amongst such amazing company!!!

      Like

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