Root Vegetable Hash
Celeriac is that ugly, lumpy vegetable you pass by in the produce section. Look past its unfortunate appearance—the delicate celery flavor is lovely in soups and stews. This recipe is perfect for brunch or a light dinner.
Prep time: 20 minutes
Cooking time: 25-30 minutes
Vegetable oil spray
3 cups peeled, cored and chopped parsnips (½-inch pieces)
2 cups peeled and chopped sweet potatoes (½-inch pieces)
2 cups peeled and chopped rutabaga (½-inch pieces)
1 cup peeled and chopped carrots (½-inch pieces)
1 cup peeled and chopped celeriac (½-inch pieces)
3 sprigs rosemary plus 1 more, for garnish on the eggs
2 tablespoons olive oil
1 teaspoon paprika
½ teaspoon black pepper
Dash of salt
½ cup chopped red onion (¼-inch pieces)
6 medium eggs
Hot sauce, optional
1. Preheat oven to 400°F.
2. In a large bowl, combine all ingredients except the eggs and hot sauce. Toss well to distribute evenly. Place the vegetables in a single layer on 1 or 2 baking sheets.
3. Bake for 25-30 minutes, until the vegetables are tender. Add the chopped onions about 10 minutes before the vegetables are cooked, stirring once. Cover with foil to keep warm until the eggs are cooked.
4. Coat a medium skillet with the vegetable spray. Cook the eggs, with the remaining rosemary, 2 at a time, to your liking. Sprinkle with a bit of pepper.
5. Either divide the vegetables onto 6 plates and top each with an egg or place the vegetables and eggs on a serving platter.
Serves 6. Per serving: 234 calories, 2 g fat, 0 g trans fat, 186 mg cholesterol, 160 mg sodium, 31 g carbohydrates, 7 g fiber, 10 g sugar, 8 g protein