I was raised on home cooked meals. My dad is a bomb ass cook. Legit and honestly he rocks and a lot of my passion for the kitchen comes from him and my childhood. My mother is a meat and potato kind of girl. Heavy on the potato side. We stopped eating potatoes over a decade ago. I still dig some other root veggies sometimes. A few weeks ago I was strolling through the produce section. Something that really brings joy into my life because I am like a child and easily entertained. I stroll, waiting, waiting on something to pop out at me. Allowing inspiration to take it’s course. This particle trip, parsnip was magnetically pulling me in. Kind of like flirting. I look at. I look away. No. I couldn’t. And then I look back. And then coyly look away. Needless to say you get what I’m going for. Eventually it finds it’s way into my cart. it needed some friends. I admit freely that I don’t like eating it by itself. But it does pair nicely with some other roots. So I continue my inspired stroll. Picking up others as I go. Sweet potatoes. Rutabaga. Onion. Garlic. Butternut? (more work than I’m willing for this meal). Let’s add some sausage, make this a hash.
I am single. I live alone. This meal fed me for days and it was cost effect. I got one of each, so that a dollar or less for each. I chopped them into smaller cubes. And like I said I ate on it for days. And most importantly it tasted GREAT! Hearty and wholeness.
Hearty Root Hash
- 1 parsnip, peeled and cubed
- 1 rutabaga, peeled and cubed
- 1 sweet potato, peeled and cubed
- 1/4 red onion, thinly sliced
- 2 tbsp minced garlic
- 1/2 lbs. sausage (I like Hot and spicy sausages)
- 1 tbsp grass-fed butter or ghee
- Sea salt and pepper to taste
Let’s Make it Happen: Prep all the veggies first. I like to get all the hard work out of the way. Place butter in a skillet. Add it all in. Yep I like a one pot/pan dish. Cook and saute until the veggies are tender and the sausage and thoroughly cooked and no longer pink. Season. Eat and enjoy! This is filling 🙂