Farmers Market Hash | Price Chopper Cooking How-To скачать в хорошем качестве

Farmers Market Hash | Price Chopper Cooking How-To

Ingredients 1 medium red or golden beet 2 medium parsnips, cut into 1/2-inch pieces (about 1 cup) 3 small red potatoes, cut into 1/2-inch pieces (about 1-1/2 cups) 1/4 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces (about 1-1/2 cups) 10 Brussels sprouts, thinly sliced (about 3 cups) 1 small yellow onion, chopped (about 1 cup) 2 tablespoons olive oil 1 teaspoon fresh thyme leaves plus additional sprigs for garnish (optional) 1-3/4 teaspoons kosher salt 1/2 teaspoon plus 1/8 teaspoon fresh ground black pepper 1 tablespoon fresh orange juice 1/2 teaspoon orange zest 1 tablespoon distilled white vinegar 4 large eggs 1 cup crumbled white Cheddar cheese (4 ounces) Directions In small saucepot, heat beet and enough water to cover by 1/2 inch to boiling over medium-high heat; reduce heat to medium-low and cook 20 to 25 minutes or until fork tender; drain and cool. Meanwhile, in medium saucepot, heat parsnips and enough water to cover by 1 inch to boiling over medium-high heat; cook 1 minute. Add potatoes and squash, and cook 3 to 5 minutes or until vegetables are just tender. Add Brussels sprouts and cook 1 minute; drain. In large skillet, cook onion in 1 tablespoon oil over medium-high heat 3 to 4 minutes or until onion is soft; reduce heat to medium. Add thyme, 1-1/2 teaspoons salt, 1/2 teaspoon pepper, vegetable mixture and remaining 1 tablespoon oil, and cook 5 to 6 minutes or until vegetables are lightly browned, stirring occasionally; keep warm. Makes about 6 cups. With paper towel, rub skin off beet, then shred with box grater. In small bowl, toss beet with orange juice and zest, 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. To large skillet with 2-inch-high sides, add water to fill halfway, vinegar and remaining 1/8 teaspoon salt; heat to boiling. Carefully crack eggs, 1 at a time, into small cup. Slowly slide eggs into water while immersing cup slightly in water. Cover tightly with lid and remove from heat. Let stand 3 to 4 minutes, or until egg white is cooked through and yolk is slightly soft. Serve vegetable hash topped with cheese, poached egg and beet garnished with thyme sprig, if desired.