Root Vegetable Hash

I swore off cooking beets for a while...but I had to try this recipe. And I discovered that if you peel the beets before cooking them, they create much less of a mess. All of the other times I've cooked them, I followed Mark Bittman's advice that the best way to cook them is to bake them unpeeled and wrapped in tin foil - but they are a disaster to peel afterwards.

I made this a few weeks ago and have been pretty lazy about blogging lately. Oops! This recipe did last me a good week though - and it's very delicious! Maybe not a good summer recipe, but it was appropriate a few weeks ago when it DIDN'T feel like summer...remember that? (I don't really.) This was another great find from the Moosewood cookbook - and it even says you can eat this for breakfast, brunch, lunch, or dinner!



Seasoning Mixture:
2 teaspoons dried marjoram
2 teaspoons dried oregano
1/2 teaspoon dried thyme
1.5 teaspoons salt
1/2 teaspoon ground black pepper

Hash:
3 tablespoons olive oil
2.5 cups chopped onions
4 garlic cloves, minced or pressed
2 cups carrots cut into 1/2-inch dice
2 cups sweet potatoes peeled and cut into 1/2-inch dice
2 cups beets peeled and cut into 1/2-inch dice
2 cups turnips and/or rutabaga peeled and cut into 1/2-inch dice
3 tablespoons water


Stir together all of the seasoning ingredients in a small bowl and set aside.

In a 10-inch or larger skillet on medium-high heat, warm the oil. Cook the onions and garlic for about 5 minutes. Add all of the vegetables and stir well. Sprinkle with the seasoning mixture and water and stir well. Reduce the heat to medium-low, cover, and cook, stirring every 10 minutes or so, until the vegetables are tender, about 30 minutes.


From "Moosewood Restaurant Cooking for Health"