Root Vegetable Hash
By Sur La Table
Images
Serves
Makes 4 servings
Ingredients
8 ounces ruby beets, peeled and cut into 1/2-inch dice
1 1/2 pound sweet potato, peeled and cut into 1/2-inch dice
8 ounces carrots, peeled and cut into 1/2-inch slices
8 ounces purple potatoes, cut into 1/2-inch dice
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 pound bacon, cut crosswise into 1/4-inch pieces
1 medium sweet onion, cut into 1/4-inch dice
1 tablespoon Dijon mustard
1 medium green apple, such as Granny Smith, cut into 1/4-inch dice
1/4 cup apple cider vinegar
2 tablespoons fresh herbs, roughly chopped, plus more as garnish
1 1/2 pound sweet potato, peeled and cut into 1/2-inch dice
8 ounces carrots, peeled and cut into 1/2-inch slices
8 ounces purple potatoes, cut into 1/2-inch dice
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 pound bacon, cut crosswise into 1/4-inch pieces
1 medium sweet onion, cut into 1/4-inch dice
1 tablespoon Dijon mustard
1 medium green apple, such as Granny Smith, cut into 1/4-inch dice
1/4 cup apple cider vinegar
2 tablespoons fresh herbs, roughly chopped, plus more as garnish
Procedure
Preheat an oven to 400 degrees and position an oven rack in the center. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
In a large bowl, toss the beets, sweet potato, carrots, and purple potatoes together with 2 tablespoons of the olive oil and season with salt and pepper. Transfer to the prepared baking sheet, spreading evenly to ensure even cooking and transfer to the oven to roast until tender, about 20 minutes.
Place a large, deep skillet on the stove over a moderate heat and add the bacon and cook until crispy, about 5 minutes. Add the onions and using a wooden spoon to stir occasionally, cook until translucent, about 3 minutes. Stir in the Dijon mustard and cook until fragrant, about 1 minute. Add the apples and cook until just starting to soften, about 3 minutes. Stir in the roasted vegetables and add the vinegar, bring to simmer and cook until the cider has almost evaporated, about 6 minutes. Stir in the herbs, taste and season with salt and pepper.
To serve: Transfer the vegetables to a large platter, garnish with additional herbs and serve immediately.
In a large bowl, toss the beets, sweet potato, carrots, and purple potatoes together with 2 tablespoons of the olive oil and season with salt and pepper. Transfer to the prepared baking sheet, spreading evenly to ensure even cooking and transfer to the oven to roast until tender, about 20 minutes.
Place a large, deep skillet on the stove over a moderate heat and add the bacon and cook until crispy, about 5 minutes. Add the onions and using a wooden spoon to stir occasionally, cook until translucent, about 3 minutes. Stir in the Dijon mustard and cook until fragrant, about 1 minute. Add the apples and cook until just starting to soften, about 3 minutes. Stir in the roasted vegetables and add the vinegar, bring to simmer and cook until the cider has almost evaporated, about 6 minutes. Stir in the herbs, taste and season with salt and pepper.
To serve: Transfer the vegetables to a large platter, garnish with additional herbs and serve immediately.
Root Vegetable Hash
By Sur La Table
Serves
Makes 4 servings
Ingredients
8 ounces ruby beets, peeled and cut into 1/2-inch dice
1 1/2 pound sweet potato, peeled and cut into 1/2-inch dice
8 ounces carrots, peeled and cut into 1/2-inch slices
8 ounces purple potatoes, cut into 1/2-inch dice
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 pound bacon, cut crosswise into 1/4-inch pieces
1 medium sweet onion, cut into 1/4-inch dice
1 tablespoon Dijon mustard
1 medium green apple, such as Granny Smith, cut into 1/4-inch dice
1/4 cup apple cider vinegar
2 tablespoons fresh herbs, roughly chopped, plus more as garnish
1 1/2 pound sweet potato, peeled and cut into 1/2-inch dice
8 ounces carrots, peeled and cut into 1/2-inch slices
8 ounces purple potatoes, cut into 1/2-inch dice
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 pound bacon, cut crosswise into 1/4-inch pieces
1 medium sweet onion, cut into 1/4-inch dice
1 tablespoon Dijon mustard
1 medium green apple, such as Granny Smith, cut into 1/4-inch dice
1/4 cup apple cider vinegar
2 tablespoons fresh herbs, roughly chopped, plus more as garnish
Procedure
Preheat an oven to 400 degrees and position an oven rack in the center. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
In a large bowl, toss the beets, sweet potato, carrots, and purple potatoes together with 2 tablespoons of the olive oil and season with salt and pepper. Transfer to the prepared baking sheet, spreading evenly to ensure even cooking and transfer to the oven to roast until tender, about 20 minutes.
Place a large, deep skillet on the stove over a moderate heat and add the bacon and cook until crispy, about 5 minutes. Add the onions and using a wooden spoon to stir occasionally, cook until translucent, about 3 minutes. Stir in the Dijon mustard and cook until fragrant, about 1 minute. Add the apples and cook until just starting to soften, about 3 minutes. Stir in the roasted vegetables and add the vinegar, bring to simmer and cook until the cider has almost evaporated, about 6 minutes. Stir in the herbs, taste and season with salt and pepper.
To serve: Transfer the vegetables to a large platter, garnish with additional herbs and serve immediately.
In a large bowl, toss the beets, sweet potato, carrots, and purple potatoes together with 2 tablespoons of the olive oil and season with salt and pepper. Transfer to the prepared baking sheet, spreading evenly to ensure even cooking and transfer to the oven to roast until tender, about 20 minutes.
Place a large, deep skillet on the stove over a moderate heat and add the bacon and cook until crispy, about 5 minutes. Add the onions and using a wooden spoon to stir occasionally, cook until translucent, about 3 minutes. Stir in the Dijon mustard and cook until fragrant, about 1 minute. Add the apples and cook until just starting to soften, about 3 minutes. Stir in the roasted vegetables and add the vinegar, bring to simmer and cook until the cider has almost evaporated, about 6 minutes. Stir in the herbs, taste and season with salt and pepper.
To serve: Transfer the vegetables to a large platter, garnish with additional herbs and serve immediately.