Root Vegetable Hash

We are coming to the end of winter, and spring produce is starting to appear at the store, although it's still mostly coming out of California or even further away.  I will indulge in a few things for now but mostly we'll try to wait until we can buy less crunchy strawberries and crispier asparagus from closer to home, and enjoy it at it's peak.

In the meantime, some of those hearty winter vegetables can keep making appearances on the table.  We made this root vegetable hash the other night and it was a big hit--all the appeal of country fried potatoes with the extra vitamins and nutrients from some powerhouse veg.

Peel and dice:

1 turnip
2 parsnips
1 sweet potato
1 rutabaga

You can mix and match as produce is available and depending on the size of the roots you are working with. And let us not forget personal taste.  Some of these are not everyone's favorites, although I would encourage you to revisit it if you haven't tried something in the last decade.  You want to end up with about 4-5 cups of peeled and diced vegetables.

3 tablespoons bacon fat or 2 tablespoons olive oil and one of butter
3 cloves of garlic, sliced
1/2 teaspoon of thyme

Warm the fat in the pan over medium heat, add the garlic and stir round for a few seconds.  Add the vegetables, stir to coat with the fat or oil and to warm then add 1/2 cup of water, cover and turn to medium low.  Leave covered for about 10 minutes. 

Remove the lid, stir to help evaporate off the water.  Raise the heat back to medium, and get a good sizzle going.  When the water is all gone, let the vegetables sit for a couple of minutes, and turn with a spatula when they start to brown on the bottom.  Add in the thyme and salt and pepper to taste. 

Bring to the table when everything looks nice and golden and a little nibble tells you they are tender, probably only another ten minutes or so.  This is great with a roasted chicken or a green salad, good cheese and bread.

Enjoy the last of winter, and here's to spring!