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Root vegetable hash

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Root vegetable hash
Root vegetable hash
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Potatoes, parsnips and beetroot are the stars of this one-pot wonder - a great way to use up leftovers from your roast dinner. It's the perfect winter warmer and super-simple to make

Ingredients

  • 2tbsp olive oil
  • 1 onion, peeled and cut into rings
  • 2 cloves garlic, peeled and crushed
  • 300g (10oz) roast potatoes and parsnips (total weight)
  • 2 cooked beetroot (about 350g/12oz), cut into wedges
  • Salt and freshly ground black pepper
  • Handful of chopped fresh parsley

For a superb flavour, bake raw whole beetroot, wrapped in foil, at Gas Mark 6 or 200C for an hour and a half. Or for a bit of extra heat, try Sweetfire beetroot wedges, from Waitrose.

Method

  1. Heat the oil in a large, heavy-based pan and add the onion rings. Cook for a few mins to soften them, then add the garlic, potatoes and parsnips. Cook for 5 mins.
  2. Add the beetroot. Season well and cook for 5 mins, stirring from time to time. Serve sprinkled with the chopped parsley.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 210(kcal)
  • Fat 9.0g
  • Saturates 1.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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