Shredded Root Vegetable Hash Browns With Fig Olive Tapenade

Street Vegan

https://www.cutoutandkeep.net/projects/shredded-root-vegetable-hash-browns-with-fig-olive-tapenade • Posted by PG UK

Damn straight—you can have things like parsnips, turnips, and celery root for breakfast. They are starchy, so they have a lot in common with the humble potato (and when I say humble, I mean, it’s also the best thing in the world). But unlike potatoes, these root veggies are super-flavorful, and probably also a lot better for you. The tapenade, which is just slightly sweet from the figs and balsamic, really kicks them into high gear. You wouldn’t think so, but figs and olives are a match made in heaven, and they come together with a sophisticated savory sweetness. Serves 4

You will need

For the fig olive tapenade
3 tbsp Balsamic Vinegar ¼ cup Dry Red Wine ¼ cup Chopped dried Figs ¾ cup Pitted Kalamata Olives 2 tbsp Extra Virgin Olive Oil
For the hash browns
1 Large Parsnip , peeled 1 Medium Turnip , peeled ½ Medium Celery root, peeled 1 Large russet Potato , peeled 2 Garlic cloves, minced 2 tbsp Chopped fresh Rosemary leaves, plus whole sprigs for garnish 1 tsp Paprika ½ tsp Sea Salt 3 tbsp Extra Virgin Olive Oil

Project Budget

Time

Difficulty

Description

Damn straight—you can have things like parsnips, turnips, and celery root for breakfast. They are starchy, so they have a lot in common with the humble potato (and when I say humble, I mean, it’s also the best thing in the world). But unlike potatoes, these root veggies are super-flavorful, and probably also a lot better for you. The tapenade, which is just slightly sweet from the figs and balsamic, really kicks them into high gear. You wouldn’t think so, but figs and olives are a match made in heaven, and they come together with a sophisticated savory sweetness. Serves 4

Instructions

1. Make the tapenade: Bring the vinegar, wine, and figs to a boil in a small saucepan over high heat. Cover the pot, turn off the heat, and allow the figs to steam and soften for 10 minutes. Pour the contents of the pot into a food processor along with the olives and oil, and process for 3 minutes until a fairly smooth tapenade is formed. The tapenade will keep in an airtight container in the refrigerator for up to a week.

2. Make the hash browns: Shred the parsnip, turnip, celery root, and potato with either a grater or a food processor equipped with a shredding blade. Place the shredded vegetables into a bowl with 4 cups cold water, and massage them by hand, squeezing out the extra starch. Allow the vegetables to sit in the water for 5 minutes. Drain the vegetables in a colander, and rinse them off under cold running water. Allow the vegetables to dry as much as possible, squeezing out extra liquid through the colander. Transfer the drained vegetables to a small bowl, and mix in the garlic, chopped rosemary, paprika, and salt.

3. Heat the olive oil in a large skillet or frying pan over medium-high heat. Once the oil is hot, scatter the shredded vegetables evenly over the surface of the pan. Allow them to fry and brown on the first side for about 3 minutes. Start flipping around the shredded vegetables every 2 minutes or so, so that after about 15 minutes, all sides are nicely browned and there are no remaining pockets of uncooked vegetables.

4. Serve with the tapenade on the side in a small ramekin, and garnish if desired with fresh sprigs of rosemary.