Monday, 22 November 2010

Rutabaga Hash

For the last couple weeks I have been in a hash-slinging mood; that is I haven't been very interested in cooking. Time to eat? Throw something in a pan 'til it's edible. This has coincided with pulling the root vegetables out of the garden the last few days, and getting them ready to store. Result; hash. This was actually quite nice. Softer and less crispy than a potato-based hash, but with a lovely delicate rutabaga flavour. Of course, these were lovely delicate rutabagas right out of the garden which couldn't hurt.

My onion tops never died down, so I still have onions with green tops (although they do look rattier by the day). If you have a green onion top, or a green onion, or even some chives or parsley I definitely recommend chopping them fine and throwing them in. They will add a very welcome touch of colour.

The two of us ate this all with no problem. If you serve it for breakfast, maybe with a poached egg it won't go any further than that. It sounds like a lot of vegetable, but it really cooks down. If you serve it as part of a larger meal, it would stretch to 4 most likely.

2 to 4 servings
45 minutes prep time

Rutabaga Hash
1 1 /2 cups grated celeriac
OR 2 stalks celery
4 cups grated rutabaga
1 medium onion
1 tablespoon mild vegetable oil
2 tablespoons butter
salt & pepper to taste
1/2 teaspoon sweet Hungarian paprika

Peel and grate the celeriac (or chop the celery) and peel and grate the rutabaga. You will need about a quarter of a medium-large celeriac and a quarter of a large rutabaga. Peel and chop the onion.

Heat the oil and butter in a large skillet over medium-high heat. Add the onion, and cook, stirring frequently, until the onion softens and browns slightly. Add the celeriac or celery and continue cooking for a minute or two. Add the rutabaga and water, and mix in well. Cook for about 5 to 10 minutes, until the water is absorbed or evaporated and the rutabage is softened. Stir once or twice.

Continue cooking for about 15 minutes, lifting and turning the hash as it cooks. Allow the bits in contact with the pan to brown, then turn and mix to allow new bits to come in contact with the pan. When the hash is browned to your liking, mix in the salt and pepper, and the paprika. If you have a green onion or some chives or parsley to add, mix it in as well and cook until just wilted. Serve piping hot.





Last year at this time I made Budget Beef & Mushroom Stroganov, and Smoked Trout Paté in Mushroom Caps.

2 comments:

Mr. H. said...

After seeing your post the other day I was determined to try rutabaga this way and rounded up a couple rutabagas from the cellar for a hash breakfast this morning. It was really, really good, thanks for the great recipe.

Ferdzy said...

Glad you liked it, Mr.H!