Hash it out. Making a veggie hash is the ultimate way to remix leftovers or use up the last bits of your farmers market finds. We love this colorful, cruciferous version from Cookie & Kate's, Kathryne Taylor. Her debut cookbook, Love Real Food is a vegetarian recipe bible loaded with nourishing, ingredient-driven dishes that will inspire you to fall back in love with home-cooking...
Oh, how I love extra-crispy diner hash browns. Here’s a more colorful and redeeming option, which is just as addictive. Shredded cabbage, Brussels sprouts, carrots and kale are tossed with a little Parmesan cheese and olive oil. The combination becomes tender and crisp when roasted on a couple of large sheet pans. This hash is a great side for any savory breakfast in my cookbook. It’s also fantastic with a fried egg on top and a side of whole-grain toast, with your favorite hot sauce on the side.
The easiest way to shred all those veggies is by using a food processor. Otherwise, it can be a time-consuming endeavor. Use your food processor’s slicing disc for the cabbage, sprouts and kale; use the shredding disc for the carrots and cheese. You can also use a sharp knife or mandoline; please be careful. (Or else buy pre-shredded veggies at the grocery store.) It will seem like you have a ton of veggies, but they shrink down significantly in the oven.
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