Root Vegetable Hash with Parsley Pesto & Pork

 

Pesto
    * 2 cups (packed) fresh Italian parsley leaves (from 2 bunches)
    * 1/4 cup extra-virgin olive oil
    * 2 tablespoons pine nuts, toasted
    * 2 tablespoons fresh lemon juice
    * 2 tablespoons water
    * 1 small garlic clove, peeled
Hash
    * Nonstick vegetable oil spray
    * 2 1/2 cups 1/2-inch dice peeled Yukon Gold potatoes (about 1 pound)
    * 2 1/2 cups 1/2-inch dice peeled parsnips
    * 2 cups 1/2-inch dice peeled rutabagas
    * 1 1/2 cups 1/2-inch dice peeled carrots
    * 1/2 cup 1/2-inch dice red bell pepper
    * 2 tablespoons extra-virgin olive oil
    * 3 garlic cloves, minced
    * 4 green onions, sliced

Pesto

2 cups (packed) fresh Italian parsley leaves (from 2 bunches)

1/4 cup extra-virgin olive oil

2 tablespoons pine nuts, toasted

2 tablespoons fresh lemon juice

2 tablespoons water

1 small garlic clove, peeled

Hash

3 cups diced root vegetables in any combination, or alone (turnips, carrots, sweet potataoes, new potatoes, parsnips, etc)

1/2 cup 1/2-inch dice sweet pepper

2 tablespoons extra-virgin olive oil

3 garlic cloves, minced

4 green onions, sliced

leftover pork or chicken, shredded

For pesto:

Blend all ingredients in processor until almost smooth. Season with salt and pepper.

For hash:

Preheat oven to 400°F. Toss root vegetables with olive oil to coat and spread on baking sheet. Sprinkle generously with salt and pepper. Roast vegetables until tender, stirring and turning occasionally, about 45 minutes. Stir in garlic; roast 5 minutes longer. Mix in green onions. Stir in chicken or pork and continue cooking until everything is warm. Pile onto plates and drizzle with pesto.

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