Rutabaga and Carrot Hash
Summary
Root vegetables are in season during the colder months and make for great side dishes in the coming holidays too.
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- Prep time
- 30 min
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- Servings
- 12 Servings
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- Serving size
-
1/2 cup
Ingredients
Ingredients
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rutabaga (peeled, quartered and thinly sliced)
- 1 lbs
- 454 g
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baking potatoes (peeled and thinly sliced)
- 1/2 lbs
- 227 g
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carrot(s) (peeled and thinly sliced)
- 1 1/2 lbs
- 680 g
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garlic (peeled)
- 5 clove
- 5 clove
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bay leaves
- 1
- 1
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salt and pepper to taste
- 1
- 1
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low sodium chicken broth (reduced-sodium, low-fat)
- 2 cup
- 2 cup
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-
water
- 2 cup
- 2 cup
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olive oil
- 1 tbsp
- 1 tbsp
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Recommended for You
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Hash de colinabos y zanahorias
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Roasted Potatoes, Carrots and Parsnips
25 min10 -
Roasted Rainbow Carrots
10 min30 min6
Directions
Directions
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In a large saucepan combine the rutabaga, potatoes, carrots, garlic, bay leaf, salt and pepper to taste, broth and water. Bring to a boil over medium heat, reduce to a simmer, cover, and cook for 30 minutes until tender. Drain the vegetables, reserving 1/2 cup liquid. Remove and discard the bay leaf.
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With a potato masher, mas the vegetables with the reserved cooking liquid and the olive oil. Readjust seasonings if necessary and serve.