🫙 From the Spice Rack
Root Vegetable Hash
1 lb Rutabagas 2/3 lb Carrots 2/3 lb Red-skinned potatoes 3 T Butter Salt Freshly ground black pepper 1 T Minced parsley (opt) (From "More Vegetables, Please" by Janet Fletcher. Ha...
sideeasy
Ingredients4 items
Ingredients
- 1lbrutabagas
- 2/3lbcarrots
- 2/3lbred-skinned potatoes
- 3tsp butter
Directions
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1 lb Rutabagas 2/3 lb Carrots 2/3 lb Red-skinned potatoes 3 T Butter Salt Freshly ground black pepper 1 T Minced parsley (opt) (From "More V
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Harlow and Ratner, Emeryville, California
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16.95, 1992) Peel the rutabagas, removing all traces of the thick skin
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Cut them into 1/2" cubes
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Peel the carrots and slice them about 1/2" thick
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Scrub the potatoes well but do not peel them
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cut them into pieces about the same size as the rutabagas
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Bring a large pot of salted water to a boil over high heat