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Trattoria Stefano Root Vegetable Hash
1 medium red onion, cut into 1/2-inch pieces
1 medium yellow onion, cut into 1/2-inch pieces
1 to 2 medium sized leeks, cut in half lengthwise, cleaned and sliced
6 tablespoons extra-virgin olive oil (divided)
1/2 pound carrots, cut into 1/2-inch pieces
Salt and pepper to taste
1 pound potatoes, peeled, cut into 1-inch pieces
1 pound parsnip, cut into 1-inch pieces
1 pound turnip, cut into 1-inch pieces
1 pound butternut squash, cut into 1-inch pieces
1 cup chicken stock
4 cups chopped Tuscan kale or Swiss chard, or 2 cups each (stems removed)
2 tablespoons butter
2 tablespoons extra-virgin olive oil
In large casserole, saute onions and leeks in 4 tablespoons olive oil over medium heat until translucent, 10 to 15 minutes. Add carrots, season with salt and pepper and continue cooking 5 minutes. Add potatoes and season. Stir and add parsnips, turnips and squash. Season and cook 10 minutes. Add stock to avoid scorching as necessary, 1/2 cup at a time (some sticking is good). Stir occasionally. Add kale or chard, season and moisten with more stock. Cover and steam undisturbed 10 to 12 minutes until wilted. Uncover and stir to incorporate greens, continue to cook until vegetables are tender and liquid is almost evaporated, about 30 minutes. Check seasoning and chill overnight.
Heat butter with remaining 2 tablespoons oil over medium heat. In 12-inch saute pan, add hash and spread to cover pan. Brown on one side, then turn over to brown other side, about 10 to 12 minutes per side.
Makes 4 to 6 servings.
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