ROASTED ROOT-VEGETABLE AND HAZELNUT HASH
2 Yukon Gold potatoes, quartered
1 parsnip, peeled and diced
1 carrot, peeled and diced
1 turnip, peeled and diced
2 large garlic cloves, peeled and trimmed of hard root end
2 tablespoons chopped hazelnuts
1 tablespoon peanut oil or vegetable oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper to taste
2 tablespoons butter, softened at room temperature
Heat oven to 350 degrees F.
Mix potatoes, parsnip, carrot and turnip in a bowl with all remaining ingredients except butter. Place the mixture in a roasting pan in the heated oven.
Roast the mixture, stirring occasionally, for 15 to 20 minutes or until the root vegetables are fully cooked.
Mash the roasted garlic cloves with a fork and mix well into the hash along with the butter. If needed, adjust seasoning to taste and serve.
Makes 4 to 6 servings.
2 Yukon Gold potatoes, quartered
1 parsnip, peeled and diced
1 carrot, peeled and diced
1 turnip, peeled and diced
2 large garlic cloves, peeled and trimmed of hard root end
2 tablespoons chopped hazelnuts
1 tablespoon peanut oil or vegetable oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper to taste
2 tablespoons butter, softened at room temperature
Heat oven to 350 degrees F.
Mix potatoes, parsnip, carrot and turnip in a bowl with all remaining ingredients except butter. Place the mixture in a roasting pan in the heated oven.
Roast the mixture, stirring occasionally, for 15 to 20 minutes or until the root vegetables are fully cooked.
Mash the roasted garlic cloves with a fork and mix well into the hash along with the butter. If needed, adjust seasoning to taste and serve.
Makes 4 to 6 servings.
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and without prior notification or explanation. Failure to follow the guidelines
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Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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