All recipes
Winter Vegetable Skillet Hash
4-6
45 mins
Ingredients
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1 medium crusty baguette
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2 Tbsp. STAR Extra Virgin Olive Oil, plus more for drizzling
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6 garlic cloves, smashed and peeled
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4 to 5 small beets (with greens attached), trimmed and quartered
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2 medium size turnips, peeled and chopped into large pieces
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2 parsnips, peeled and chopped into large pieces
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1 medium red onion, peeled and chopped into large pieces
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1/4 cup water
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leafy beet greens, stems discarded and roughly chopped
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salt and black pepper, to taste
Instructions
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1.
Slice the baguette on and angle. Arrange slices on a rimmed baking sheet, drizzle with STAR Extra Virgin Olive Oil and bake in a preheated 400 degree oven until toasted. Remove and set off to the side.
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2.
In a large cast iron skillet heat 2 Tbsp. of STAR Extra Virgin Olive Oil over medium-high heat. Once hot throw in the smashed garlic, chopped beets, turnips, parsnips, sweet potato and onion. Stir to coat in oil and then leave alone for a few minutes so a good crust forms, about 6-7 minutes.
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3.
Reduce heat to medium, stir and then add in the thyme leaves and immediately pour in the 1/4 cup of water, cover and let steam for 5-7 more minutes. Remove the lid and add in the chopped beet greens, stir and cover for 2 minutes. Remove the lid, season with a generous pinch of kosher salt and fresh ground black pepper, stir and continue to cook until the vegetables are fork tender and most of the water has evaporated.
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4.
Serve on toasted slices of baguette and drizzle with a little bit more of the STAR Extra Virgin Oil over top.
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5.
Serve.
