BRUSSELS SPROUTS & RUTABAGA HASH

This is a perfect CSA recipe in that you can adapt it to you use any number of vegetables. This one uses rutabagas, Brussels sprouts, carrots and onions.

I make this for dinner with a fried or poached egg on top. And for lunch I’ve stirred leftover hash into a bowl of warm brothy chickpeas.

Quantities listed are just guidelines. Scale up or down depending on how many you’re feeding.

Variations:

  • Swap radishes for the rutabaga

  • For heightened color and sweetness, substitute diced squash for the carrots

  • Omit the bacon for a vegetarian/vegan version

Ingredients:

2 tablespoons oil

½ medium onion, diced

2 slices bacon, diced (optional)

1 medium rutabaga, trimmed, peeled and cut into ½- 3/4-inch dice

½-3/4 lb or so Brussels sprouts, well washed and trimmed, then cut in half lengthwise and then sliced into thin little ribbons

2 carrots, cut into small dice

Salt and pepper

Squeeze of lemon juice, optional

 

Ingredients:

1. Heat oil in your largest skillet over medium-high heat. Add the onion and bacon, if using, and sauté for just a couple of minutes. Add the carrots and rutabaga and stir well and add several generous pinches of salt. Cook, stirring frequently to prevent burning for 5-7 minutes. Keep the heat as high as you can without burning the vegetables and don’t overcrowd so you get good caramelization.

2. When the carrots and rutabaga are almost tender toss in the Brussels sprouts and another splash of oil if things are looking dry. Add another pinch or two of salt and cook for another 5 minutes until everything is just tender.

3. Adjust seasoning with salt and pepper and a squeeze of lemon to brighten things up, if needed, and serve with an egg on top and a good drizzle of olive oil or just as is.

Rutabaga, Carrots, Brussel SproutsBethanee WrightComment