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
| Category: | Beets |
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.
Recipe 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).
