Root Vegetable Hash with Rosemary and Thyme

Root Vegetable Hash with Rosemary and Thyme

Makes 4-6 servings

2 medium carrots

2 medium parsnips

1 medium rutabaga or turnip, trimmed and quartered

1 medium sweet potato, quartered lengthwise

3 tablespoons olive oil

3 cloves garlic, minced

1/4 teaspoon sea salt

1 teaspoon dried rosemary

1 teaspoon dried thyme

1. Using a food processor fitted with a grater attachment, grate the carrots, parsnips, rutabaga, and sweet potato. (Shredding can also be done by hand with a box grater.)

2. Heat olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add the shredded root vegetables, salt, rosemary, and thyme. Stir well to combine. Cover and cook until vegetables are tender, stirring occasionally. Taste and adjust salt and seasoning as needed.