What's Cooking: Root Vegetables Hash - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Root Vegetables Hash

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Chef Kim Lambrechts from the Trapp Family Lodge in Stowe joins us with a fall vegetable recipe.

Recipe for Root Vegetables Hash


· 1/4 cup of diced carrot

· 1/4 cup of diced parsnips

· 1/4 cup of diced celery root

· 1/4 cup of diced apples

· 1/4 cup of diced celery

· 1/4 cup of apple cider

· 3 tablespoon of apple cider vinegar

· 1 tablespoon of fresh thyme & rosemary finely chopped

· 2 tablespoon of chopped shallots

· 2 tablespoon of butter

· 4tablespoon of olive oil

· Salt & Pepper to taste

· Ground Nutmeg



· Heat the olive oil in a large sauté pan on high heat, add ½ of the butter

· Once the butter is melted, add the carrots & celery root, cook for one minute, then add the shallot, parsnips & celery, sauté for another minute.

· Deglaze the vegetables with the apple cider, let it evaporate

· Add the apple cider and let it reduce

· Sprinkle the fresh chopped herbs, stir well, add the rest of the butter, and correct seasoning.

· This vegetable hash is a great accompaniment for any meat or poultry, great with scallops too or on it's own

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