Root Vegetable Hash
- Preparing Time: -
- Total Time: -
- Served Person: 2 servings
- sea salt to taste
- 2 tablespoons coconut oil
- 2 teaspoons chopped fresh rosemary
- 6 cups small-diced root vegetables, such as beets, carrots, turnips, rutabagas, and/or parsnips
- 1 medium onion, diced small
- Carbohydrate 76 g(25%)
- Fat 15 g(23%)
- Fiber 20 g(81%)
- Protein 5 g(11%)
- Saturated Fat 12 g(60%)
- Sodium 1057 mg(44%)
- Calories 434
Preparation Heat the coconut oil in a large, heavy-bottom skillet over medium-high heat. When the oil is hot, add the root vegetables. Sauté, stirring occasionally to prevent sticking, for about 10 minutes. Next, add the onion, and continue sautéing until the vegetables are tender and have started to meld together. Sprinkle in the rosemary and salt to taste. Serve warm. From Clean Eats: Over 200 Delicious Recipes to Reset Your Body's Natural Balance and Discover What It Means to Be Truly Healthy Copyright © 2014 by Alejandro Junger, M.D. Published by HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation Heat the coconut oil in a large, heavy-bottom skillet over medium-high heat. When the oil is hot, add the root vegetables. Sauté, stirring occasionally to prevent sticking, for about 10 minutes. Next, add the onion, and continue sautéing until the vegetables are tender and have started to meld together. Sprinkle in the rosemary and salt to taste. Serve warm. From Clean Eats: Over 200 Delicious Recipes to Reset Your Body's Natural Balance and Discover What It Means to Be Truly Healthy Copyright © 2014 by Alejandro Junger, M.D. Published by HarperOne, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
