Roasted Root Vegetable Hash
52 (½ cup) servings
Crediting:
½ cup provides :
- ⅛ cup red/orange vegetable, ⅛ cup other vegetable, and ¼ cup additional vegetable.
PrimeroEdge: SR110085
Ingredients
Roasted Root Vegetable Hash
| 2 lb 8 oz Beets |
| 2 lb 8 oz Carrots |
| 2 lb 8 oz total Other root vegetables (turnips, rutabaga, celeriac and/or parsnips) |
| 2 lb 8 oz Potatoes |
| 2 lb 8 oz Sweet potatoes |
| 1 lb, 2 medium Yellow onions |
| 3 qt Water |
| 5 Tblsp + 1 tsp Ground coriander |
| 5 Tblsp + 1 tsp Ground cumin |
| 2 Tblsp + 1 tsp Onion powder |
| 2 Tblsp + 1 tsp Paprika |
| 1 Tblsp + ½ tsp Garlic powder |
| 1 Tblsp + ½ tsp Kosher salt |
| 1 cup Vegetable oil |
Roasted Root Vegetable Hash Directions
- Trim and peel beets, carrots and other root vegetables. Cut into ½-inch dice.
- Cut potatoes and sweet potatoes into ½-inch dice.
- Trim and peel onions. Cut into ¼-inch dice.
- Preheat convection oven to 425°F.
- Bring water to a boil in a 4 quart stockpot. Add beets and cook until you can just pierce them with a fork (but they are not fully tender), 12 to 15 minutes. Drain and transfer to a large bowl.
- Meanwhile, mix coriander, cumin, onion powder, paprika, garlic powder and salt in a small bowl.
- Add the carrots, potatoes, sweet potatoes, other root vegetables, onions and oil to the beets. Sprinkle with the spice mixture and stir to coat. Divide between 2 full sheet pans and spread evenly. Roast, stirring once, until the vegetables are fork tender and beginning to brown and crisp on the edges, 40 to 45 minutes.
Notes
Notes: Make a big batch of "Beeman House Seasoning Blend" to keep on hand. Store in an airtight container at room temperature. Use the following amounts:
- ½ cup paprika
- ½ cup onion powder
- 1 cup ground cumin
- 1 cup ground coriander
- ¼ cup salt
- ¼ cup garlic powder
Source: New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks (Vermont Agency of Education, Vermont Feed, School Nutrition Association of Vermont).
