Red Flannel Hash
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Red Flannel Hash
Category
Vegetables
Author:
Submitted by Corporate Chef Andy Stewart
Ingredients
Ingredients
- 3 tablespoons Fustini’s Herbs de Provence Olive Oil
- 2 tablespoons butter
- 1 shallot, minced
- ½ cup sweet potato, peeled, cut into ½ inch squares and par boiled
- ½ cup turnip, peeled, cut into ½ inch squares and par boiled
- ½ cup carrots, peeled, cut into ½ inch squares and par boiled
- ½ cup golden beets, peeled, cut into ½ inch squares and par boiled
- ½ cup parsnip, peeled, cut into ½ inch squares and par boiled
- ½ cup yucca root, peeled, cut into ½ inch squares and par boiled
- ½ cup purple potatoes, peeled, cut into ½ inch squares and par boiled
- ½ cup celery root, peeled, cut into ½ inch squares and par boiled
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon parsley, chopped
- Salt and pepper
Directions
- Heat 2 tablespoons Fustini&rsquo,s Herbs de Provence Olive Oil in a large sauté, pan over medium low heat and add the butter. When the butter has melted, add the shallot and sauté, for one minute. Add all of the vegetables to the pan and sauté, until hot and cooked through, 3 to 5 minutes, stirring frequently.
- Remove from the heat and add the herbs and season with salt and pepper. Pour onto a service platter, stacking up like building blocks. Garnish with the rest of the Fustini&rsquo,s Herbs de Provence Olive Oil and serve.