Vegetable Hash

Vegetable Hash

I am always trying to find new and creative ways to cook up the vegetables that come in our CSA (Community Supported Agriculture).  After 3 weeks of collards and carrots one needs to get a little creative.  I was so excited to open my bag and see Brussels sprouts! I am a little nervous to see how my kids will react to "mini cabbages" (I can hear it now) that adding turkey bacon to this recipe will be a MUST! 

 

 

TOTAL: 35 mins  SERVES 8  Gluten Free  Paleo

 

Turkey bacon slices (quantity is up to you! Look for brands that contain no nitrates)

2 Tbsp. grapeseed or coconut oil

1 medium-size sweet onion coarsely chopped

1 medium-size sweet potato, peeled and cut into 1/2 inch cubes

2 medium turnips, peeled and cut into 1/2 inch cubes

1 Tbsp. white wine vinegar

2 Tbsp. of water or vegetable broth

1 lb. small fresh Brussels sprouts, quartered

2 cloves of garlic

 

**Cook once, eat twice?  This is how I role in the kitchen!! If I am going to peel and chop veggies for 30 minutes you better believe I am going to get more then one meal out of them! Double this recipe for a great satisfying lunch the next day.)**

 

1.  Cook bacon in a cast iron skillet or Dutch oven over medium heat turning occasionally for 8-10 until crisp.  Remove bacon; leave drippings in pan.  Coarsely chop bacon.

2.  Add oil to drippings in skillet.  Cook onion and sweet potato for 5 minutes.  Add turnips; cook for 8 minutes.

3.  Combine vinegar and 2 Tbsp. water or vegetable broth.  Add Brussels sprouts, garlic and vinegar mixture to skillet.  Cover and cook, stir occasionally, 5 minutes or until vegetables are tender.  Stir in bacon; add salt and pepper to taste.

 

Don't love turnips and/or sweet potatoes? Sub any of your favorite root vegetables in it's place. 

 

*Adapted from Southern Living, September 2013 issue.