Yesterday was Sunday, and of course we did what we always do: we prep meals for the whole week. Not, just kidding. Unfortunately, you can count on one hand how many times we’ve done that. But yesterday, it finally happened. And now is the time to brag about it. Let’s go!
Yesterday, we made root vegetable hash. We suggest you double the recipe, because then you can a) put half of the uncooked cubes in a bowl in the fridge until you feel like cooking them, or 2) put the rest in the freezer.
Root vegetable hash with mustard sauce
(the doubled recipe)
2 yellow onions
4 cloves of garlic
1 kilogram potatoes
½ Swedish turnip or rutabaga
lots of soybeans
lots of dill
salt & freshly ground pepper
(the doubled recipe)
1 tbsp mustard
2 tbsp olive oil
1 tbsp honey
1 tbsp lemon juice
This time, we pan-fried the hash at low temperature, but of course, baking in the oven works too. Anyhow, peel and chop the onions, and let them soften together with some olive oil in a pan. Add diced potatoes and beetroot, and gently heat for around 10 minutes. Cut carrots, parsnips and turnip into cubes, and add to the pan. After another 10 minutes, add soybeans and diced zucchini as well. After an additional 10 minutes, it should all be evenly cooked. Make the sauce while you wait for the hash. Just toss and mix, no fuss.
Since we doubled the recipe, we couldn’t fit everything into the cast-iron pan, so half of the dices ended up in a bowl that’s now in the fridge.
We allowed ourselves to double the mustard sauce recipe as well. Gosh, this sauce. Yummy.
Ultimately, we added the mustard sauce and enormous amounts of dill to the root vegetable hash, and jumbled it all up. By the way, we let the hash cool off before we wolfed it down (read why below). What’s that, you wonder why it’s so incredible? It’s six of one, and half a dozen of the other: the scales are even between the taste, and the fact that we get to eat it again the day after tomorrow, and then without the least effort.
But hey, why do we let the root vegetable hash cool off before we wolf it down?
Because cold root vegetables = good fibers, whereas hot root vegetables = sugar. However, we’re not saying you have to munch on just raw potatoes for the rest of your life – keep a cool head and let the potatoes (and other root vegetables) cool off after you’ve cooked them, and they’re once again full of tip-top fibers!
Recipe inspo: Wooonderful Green Kitchen Stories