Rutabaga and Carrot Hash
This is the most elegant alternative to the usual mashed potato that I have ever seen! It's also colorful and full of taste!
Rutabaga and Carrot Hash:
Ingredients:
1 lb. peeled rutabaga, quartered and thinly sliced.
1/2 lbs. baking potatoes, peeled and thinly sliced.
1 1/2 lbs. carrots, peeled and thinly sliced.
5 garlic cloves, peeled
1 bay leaf
Salt and pepper to taste
2 cups chicken broth.
2 cups water
1 Tbsp olive oil
Instructions:
1. In a large pot combine the rutabaga, potatoes, carrots, garlic, bay leaf, salt and pepper, broth and water. Bring to boil over medium heat, reduce to a simmer, cover, and cook for 30 minutes until tender. Drain the vegetables, reserving 1/2 cup of liquid. Remove and discard the bay leaf.
2. With potato masher (or KitchenAid) mash the vegetables with the reserved cooking liquid and olive oil. Readjust seasonings if necessary and enjoy!
Rutabaga and Carrot Hash:
Ingredients:
1 lb. peeled rutabaga, quartered and thinly sliced.
1/2 lbs. baking potatoes, peeled and thinly sliced.
1 1/2 lbs. carrots, peeled and thinly sliced.
5 garlic cloves, peeled
1 bay leaf
Salt and pepper to taste
2 cups chicken broth.
2 cups water
1 Tbsp olive oil
Instructions:
1. In a large pot combine the rutabaga, potatoes, carrots, garlic, bay leaf, salt and pepper, broth and water. Bring to boil over medium heat, reduce to a simmer, cover, and cook for 30 minutes until tender. Drain the vegetables, reserving 1/2 cup of liquid. Remove and discard the bay leaf.
2. With potato masher (or KitchenAid) mash the vegetables with the reserved cooking liquid and olive oil. Readjust seasonings if necessary and enjoy!