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October 22, 2013

Roasted Turnip, Potato, and Apple Hash

A winner in the All Animals Meatless Monday Recipe Contest, 2013

Nicole Pallante of Columbus, Ohio

  • This jazzed-up hash is a delight for brunch or as a side dish. Meredith Lee/For The HSUS

Serves 6 to 8

4 cups turnips, peeled and cubed
5 medium Yukon gold potatoes, cubed (4 cups)
2 apples, cubed
1 medium onion, julienned
3 tablespoons olive oil
2 garlic cloves, finely chopped
1 1/2 teaspoons fresh rosemary, finely chopped
1 teaspoon cayenne pepper
Salt and pepper to taste

Preheat oven to 425 F (218 C). In a large bowl, combine the turnips, potatoes, apples, and onion.

Whisk together the olive oil, garlic, rosemary, cayenne, salt, and pepper and pour over the turnip mixture. Stir until coated.

Place the mixture on a baking sheet in a single layer. Bake for 60 minutes, stirring halfway through, until it is golden brown. Remove the hash from the oven and serve warm.

This recipe by Nicole Pallante was a winner in the All Animals Meatless Monday Recipe Contest, 2013.

Nutrition

All figures are per serving (assumes 8 servings).

Calories: 150
Fat: 5 g 
Carbs: 26 g
Fiber: 5 g
Protein: 1 g
Sodium: 93 mg

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