hashbrowns - Rutabaga
- 1 medium rutabaga, peeled and grated
- 1 large zucchini, trimmed and grated (you can leave the skin on)
- 1 medium parsnip, peeled and grated
- 1 large onion, chopped
- 1/2 cup chopped fresh herbs (I used a mix of parsley and fresh dill; cilantro is also nice)
- 6 cloves garlic, chopped
- 2 Tbsp (30 ml) extra virgin olive oil, preferably organic
- 1/2 cup (120 ml) vegetable broth or stock
- fine sea salt, to taste
Adapted from dietdessertndogs.com
If you have a food processor, now is the time to use it: grate the rutabaga, zucchini, parsnip and onion using the medium grater blade. Otherwise, grate all the vegetables on the medium holes of a box grater.
Place the grated vegetables, herbs, garlic and oil in a large nonstick frypan (a cast iron pan is great for this recipe). Pour the broth evenly over the top and stir to mix. Turn the heat on to medium-high and allow to cook until the mixture begins to sizzle and cook on the edges, 10-15 minutes. Stir the vegetables to distribute any browned bits evenly throughout.
Cover the pan and lower the heat to medium-low. Allow to cook undisturbed another 10-15 minutes, then check to see if the veggies have begun to form a brown crust on the bottom. If they have, stir once more and then cook again another 10-15 minutes, until cooked throughout and crusty in spots. Scoop and serve. Makes 6-8 servings. May be frozen.