Tuesday, March 6, 2012

Recipe: Turkey Pastrami and Root Vegetable Hash

I had a bunch of root vegetables in my fridge that just needed a good recipe to go with them.  I'm fond of "hashes" like corned beef hash & bubble and squeak and thought I'd give this a go.  I used turkey pastrami instead of corned beef or beef pastrami as I wanted a dish full of flavor, but not so full on the waistline.  The process is easy, it just takes some time to cook...

Ingredients:
3 large new or white potatoes, diced
5 large rutabagas, peeled and diced
2 large sweet potatoes, peeled and diced
4 large beets, peeled and diced
2 parsnips, peeled and diced
2 carrots, peeled and diced
1 large Vidalia onion, chopped
2 red jalapenos, finely chopped
1 1/3 lbs turkey pastrami, diced
2 tbsp Herbs de Provence
2 tbsp minced garlic
2 tsp ground cumin
1 tbsp brown sugar
1 tbsp sea salt
3 tbsp olive oil

Directions:
Preheat oven to 425 degrees. Place all of the peeled root vegetables into a large casserole dish. Add the Herbs de Provence, minced garlic, cumin, brown sugar, sea salt, and all but 1/2 tbsp of the olive oil. Mix thoroughly with a large spoon. Place into the oven, covered, for 35 mins then remove the cover for 10 additional minutes to allow the vegetables to start browning.

In a large skillet, heat the remaining 1/2 tbsp of olive oil over medium-high heat. Add the jalapenos, onion, and turkey pastrami. Cover, and cook until the onions start to become translucent. Remove cover and continue cooking until most of the remaining liquid has cooked out. Add the whole mixture to the large casserole with the root vegetables in the oven and mix thoroughly. Re-cover and bake for an additional 15 minutes. Serve immediately (preferably with a poached or soft-fried egg on top :)).

Makes 10 servings.

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