As promised, today I set out to recreate a vegan version of this hash dish from our dinner party last weekend for you.
But first I went to a really wonderful mid-day yoga class. I’m usually a vinyasa girl and this was labelled as core vinyasa but was more of an Iyengar class. Slow transitions, lots of thoughtful cues and some long-held twisting postures at the end of class that felt amazing after a week of running and power yoga. Just another reminder to switch up your routine from time to time. I really didn’t need another fast paced, sweaty class this week. I love when the universe’s common sense is better than your own.
After class I headed over to the Copley Square farmers market. I needed parsnips, carrots (we managed to go through a 5 pound bag of carrots in a month!), and lemons. Apparently lemons are not in season yet, I had to do a drive by to Trader Joe’s afterward. Then I came home to chop. Inga warned me when she sent me this recipe that it’s a lot of chopping, she was not wrong. But, on a rainy afternoon, I recommend putting on some music, getting out your biggest cutting board and best knife and rolling with it. It’s worth the effort.
Autumn Vegetable Hash with Rosemary Vegan Butter Sauce
Inspired by Ina Garten’s recipe here. I halved this recipe but if you follow the original amounts you’ll easily be able to serve 8 side dish portions.
2 big parsnips, chopped
1/2 butternut squash, peeled, deseeded and chopped
2 carrots, chopped
1 potato, chopped
3 tablespoons olive oil
1 tablespoon minced garlic
salt to taste
1/4 cup of vegan butter, I used Earth Balance
2 springs rosemary
juice of 1/2 a lemon
Preheat oven to 400.
Chop all vegetables into small 1/2 inch pieces. I’m a fan of leaving the skin on carrots and parsnips but definitely peel the butternut squash before dicing.
These were some crazy purple and orange carrots, so pretty.
Once everything is chopped, place on 2 cookie sheets and mix with olive oil and salt. Make sure the oil is spread over all the vegetables evenly. Ina’s recipe calls for a lot of oil that I found unnecessary but if you want to use more feel free.
Side note: don’t do what I did and try cramming everything on one cookie sheet. It steams the veggies instead of browning them. After 45 minutes I finally relented and split them onto two sheets and they browned up quickly. It doesn’t pay to be lazy!
Roast the vegetables for 30 minutes. Then add the garlic. Roast for another 10 mins. (To be fair I roasted mine for well over an hour because of the steaming issue, so I’m using Ina’s recommended timings, but watch for the veggies to get golden brown and use your best judgement on timings based on your oven.)
While veggies are roasting, melt butter in a saucepan. Add in springs of rosemary. Let rosemary simmer in the butter until the leaves are crispy. 5 minutes or so.
Add in lemon juice and drizzle the butter over a big plate of the hash.
I swear it’s not burnt, those pretty purple carrots aren’t so pretty once they’ve been roasted 🙂
This dish feels like the holidays to me. It would be great as a mashed potato alternate at Thanksgiving or Christmas. I don’t eat eggs but I imagine this would also be really good as a breakfast hash with an egg or two on top. Michael, did you get this far? Please use leftovers now that you’re staying in town!
I’m off to Chicago to celebrate my wonderful Mother’s birthday and to give some love to my grandparents and aunt. Hope you all have an amazing weekend.