ROASTED VEGETABLE HASH

great served with an egg atop

Winter Hash served with Dijon sauce

This recipe was inspired by one of my favorite Charleston eateries.  They serve a root vegetable, Winter Hash, with a Dijon dressing.  This is my version of this very versatile dish.


INGREDIENTS:

fennel
onions
celery root
sweet potatoes
cauliflower
Brussels sprouts, cut in half
butternut squash
parsley
olive oil
salt and pepper
garlic
rosemary

eggs for serving:  optional


DIRECTIONS:

Cut all the vegetables in approximately the same size.  Mix with oil, salt, pepper, garlic and rosemary. 

Roast in a 425 degree oven till fork tender. 

Fry eggs and serve atop the HASH.  Each serving will be given an egg.

a delicious bowl of roasted veggies

Serve with the Dijon dressing.  I serve the dressing on the side.  The leftovers can then be used in numerous ways.

DIJON DRESSING:

1 small shallot, peeled

1 garlic clove, peeled

1 teaspoon coarse kosher salt plus additional for seasoning

1 tablespoon Dijon mustard

1/4 cup butter or substitute

1 1/2 tablespoons red wine vinegar

Mix all together.

another option:  undressed veggies on a tortilla:

bake the first side, flip over, pile on the veggies,

sprinkle with Vegan Parmesan.

Serve these pizzas with a drizzle of peanut sauce.

hash with a side of asparagus