Spring Root Vegetable Hash

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 20

Cook Time: 50

Servings:

Calories: 372kcal

This plant-based Spring Root Vegetable Hash is a delightful mix of colorful, seasonal vegetables that come together to create a dish that's as beautiful as it is delicious. The recipe combines earthy beets, vibrant carrots, crisp turnips, and fingerling potatoes with fragrant herbs and spices for a burst of fresh flavor.

Oil-free and baked to perfection, this hash is a nutritious and satisfying dish that celebrates the bounty of the season while providing a hearty and wholesome meal.

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Equipment

Ingredients

Root Hash

1 medium beet chopped small
1 large turnip chopped small
1 large parsnip chopped small
3 carrots chopped small
8 potatoes baby or fingerling
1 medium red onion chopped small
8 cloves garlic cut in half
1 tsp onion powder
1 tbsp mustard grainy or dijon
2 tsp tamari low sodium
1 tsp cracked pepper
⅓ cup vegetable broth low sodium

Hemp Seed Ranch Dressing

3 tbsp hemp hearts
2 tbsp raisins
3 tbsp rolled oats
2 tbsp white wine vinegar or apple cider vinegar
½ tsp onion powder
½ tsp garlic powder
½ cup soy milk unsweetened, or plant based milk of choice
1 tsp dill weed
½ tsp cracked pepper

Garnish

⅓ cup parsley chopped
2 tbsp chives minced

Instructions

Root Hash

Preheat oven to 400°F
Add all Root Hash ingredients to a large mixing bowl and stir until well mixed.
Pour mixture onto a parchment lined baking tray and spread evenly.
Bake for 25 minutes, stir and then bake 25 more minutes.

Hemp Seed Ranch Dressing

Add all dressing ingredients except for the dill weed and cracked pepper to a blender and blend until smooth.
Stir in the dill weed and cracked pepper.
Once Root Hash is finished baking, let cool for 10 minutes and then stir in 1/3 cup chopped parsley and sprinkle chives on top.
Serve with the Hemp Seed Ranch Dressing.

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Nutrition