I have the best winter CSA..(Intervale Community Farm) its an every other week pick up containing lots of roots, cabbage, winter squashes and fresh greens. Due to the holidays this past month, the farm hasn't had a pick up in a since the middle of December. So the past few weeks I have been rationing out my stash of root veggies and winter squash, trying to make it all last until the next pick up. It was hard…...There was the great freeze and thaw day where most of my winter squash froze had to be cooked and eaten. Then there was the holiday gatherings where I kindly shared some of my root loot with people, making lots of dishes to share. Plus its been really cold and all I want to do is cook and eat. It was close, but I got to the beginning of this week and relized I had nothing left..My stock was depleted. I had to buy beets this week. Tragic, I know.
Hooray!!! Today was farm share pick up day!!!! I got me a butt load of root veggies, a gaiagaitc butternut and so much kale. I finally feel complete again. So Happy! And so having a fantastic dinner! I went with…...Roasted winter hash! And if you haven't noticed yet, I like to add greens to everthing so I add that winter hash to a big pile of kale. It just needed to happen.
Salt, pepper, garlic. Kale, chopped up rutabaga, chopped up sweet potato, and yes, that is a gorgeous red potato, all chopped up. I also had chick peas in the fridge so those were going in too.
Toss all the chopped roots and chick peas into an oiled skillet. Top with salt and pepper. Stick skillet in oven to roast for 30ssh minutes, or until the veggies are tender and brown. Look at how pretty it all is! I may never war a white potato again.
When I took the skillet out, I tossed in a few cloves of grated garlic.. for a little extra bite. Served on a plate with a a fork to eat it with. (I am so smart)
And a suggestion, if you are feeling like you need something to add to this hash, add a fried egg .(I fried eggs for Nicks dinner)
Happy Friday! Keep it cool!
Roasted Winter Root Hash
Ingredients ( Serves 2)
- 1 small rutabaga.. around 1 cup chopped
- 1 small sweet potato …about 1 cup chopped
- 1 large red potato (or any potato)….about 1 1/2 chopped
- 1 cup prepared chick peas
- 3 cloves of garlic
- 3-4 Kale leaves (optional)
- Salt and pepper
- Oil of pan
Preheat oven to 425 degrees
Rinse and strain chick peas. Wash and chop root veggies into small chunks. Toss veggies and into a large oiled skillet with chickpeas. Season generously with salt and pepper. Place in oven for for 30- 40 minutes or until all veggies are fork tender. Remove skillet from oven and toss in freshly grated (or chopped) garlic and mix in… If you want a little more, add a bed of greens (Kale, spinach, arugula) It will make you happy.