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Name: Root Vegetable Hash
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Black Pepper freshly ground; 2/3 lb Carrots; 1 tb parsley Minced, (opt); 3 tb Butter; 2/3 lb Red-skinned potatoes; Salt; 1 lb Rutabagas

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INGREDIENTS

Black Pepper ; freshly ground
2/3 lb Carrots
1 tb parsley ; Minced, (opt)
3 tb Butter
2/3 lb Red-skinned potatoes
Salt
1 lb Rutabagas

Servings

INSTRUCTIONS

(From "More Vegetables, Please" by Janet Fletcher. Harlow and Ratner, Emeryville, California; $16.95, 1992) Peel the rutabagas, removing all traces of the thick skin. Cut them into 1/2" cubes. Peel the carrots and slice them about 1/2" thick. Scrub the potatoes well but do not peel them; cut them into pieces about the same size as the rutabagas. Bring a large pot of salted water to a boil over high heat. Add the rutabagas and cook 5 minutes, then add the remaining vegetables and cook until they are soft enough to mash but not mushy, about 15 more minutes. Drain thoroughly in a colander. Put the hot vegetables in a clean pot and shake the pot over moderate heat until the vegetables are completely dry. Remove the pot from the heat, add the butter in small pieces, and mash the vegetables gently with a potato masher; they should be mashed, not pureed. Season to taste with salt and pepper. Transfer to a warm serving bowl. Garnish with parsley if desired. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

NOTES

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Root Vegetable Hash

Black Pepper freshly ground
2/3 lb Carrots
1 tb parsley Minced, (opt)
3 tb Butter
2/3 lb Red-skinned potatoes
 Salt
1 lb Rutabagas

(From "More Vegetables, Please" by Janet Fletcher. Harlow and Ratner,  Emeryville, California; $16.95, 1992)    Peel the rutabagas, removing all traces of the thick skin. Cut them  into 1/2" cubes. Peel the carrots and slice them about 1/2" thick.  Scrub the potatoes well but do not peel them; cut them into pieces  about the same size as the rutabagas.    Bring a large pot of salted water to a boil over high heat. Add the  rutabagas and cook 5 minutes, then add the remaining vegetables and  cook until they are soft enough to mash but not mushy, about 15 more  minutes. Drain thoroughly in a colander.    Put the hot vegetables in a clean pot and shake the pot over moderate  heat until the vegetables are completely dry. Remove the pot from the  heat, add the butter in small pieces, and mash the vegetables gently  with a potato masher; they should be mashed, not pureed. Season to  taste with salt and pepper. Transfer to a warm serving bowl. Garnish  with parsley if desired.    From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition

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Serving Size: 1 Serving (274g)
Recipe Makes: 4

Calories: 201
Calories from Fat: 82 (41%)

Amt Per Serving		% DV

	Total Fat 9.2g	12 %
	Saturated Fat 5.6g	28 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 0.6g
Cholesterol 22.9mg		7 %
Sodium 141.1mg		5 %
Potassium 972.1mg		26 %
Total Carbohydrate 28.4g		8 %
	Dietary Fiber 6.3g	25 %
	Sugars, other 22.1g
Protein 3.6g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 201

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