Root Veggie Hash With Mustards, Smoked Salmon And C

Name: Root Veggie Hash With Mustards, Smoked Salmon And Carrot Top Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the root veggie hash; 1 medium-large leek, cleaned, trimmed, halved lengthwise, white and light green parts sliced into half moons; 1 bunch carrots, tops removed and reserved, carrots peeled and chopped into 1/2? cubes; 1 russet potato, scrubbed and chopped into 1/2? cubes; 1 medium sunchoke, scrubbed and chopped into 1/2? cubes; 1 tablespoon butter; 2-3 tablespoons extra-virgin olive oil; 1 teaspoon black mustard seeds, toasted; 1 scant tablespoon country Dijon mustard; 1/3 cup smoked salmon, chopped; For the carrot top pesto; 1/4 bunch carrot tops, washed, large stems removed and discarded; 1 small clove garlic, peeled; 1/2 teaspoon sugar; 1-2 tablespoons pine nuts, toasted; extra-virgin olive oil

Servings: persons

For the root veggie hash
1 medium-large leek, cleaned, trimmed, halved lengthwise, white and light green parts sliced into half moons
1 bunch carrots, tops removed and reserved, carrots peeled and chopped into 1/2? cubes
1 russet potato, scrubbed and chopped into 1/2? cubes
1 medium sunchoke, scrubbed and chopped into 1/2? cubes
1 tablespoon butter
2-3 tablespoons extra-virgin olive oil
1 teaspoon black mustard seeds, toasted
1 scant tablespoon country Dijon mustard
1/3 cup smoked salmon, chopped
For the carrot top pesto
1/4 bunch carrot tops, washed, large stems removed and discarded
1 small clove garlic, peeled
1/2 teaspoon sugar
1-2 tablespoons pine nuts, toasted
extra-virgin olive oil

1
In a 12? skillet set over medium high heat, pour 2-3 T EVOO (you want to almost coat the bottom with a thin layer of oil) and add the butter. When the butter is melted, add the leek, carrots, potato and sunchoke and toss to coat. Cook 10-15 minutes until the veggies are getting soft. Can you spear the carrots with a knife?
2
If so, add the mustard seeds and mustard and stir to combine. Lower the heat and cover. Keep checking- you don't want mushy veggies. When they are still crisp but no longer raw in any way, stir in the chopped smoke salmon. Cover, remove from heat, and set aside while you make the pesto.
3
In a mini-prep food processor (a very small one) or the equivalent, add the carrot tops, garlic clove, sugar, toasted pine nuts and a good swirl of EVOO. Process until coarsely chopped and combined.
4
Spoon the veggie hash into a serving bowl and top with the carrot top pesto. Serve warm.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the root veggie hash, 1 medium-large leek, cleaned, trimmed, halved lengthwise, white and light green parts sliced into half moons, 1 bunch carrots, tops removed and reserved, carrots peeled and chopped into 1/2? cubes, 1 russet potato, scrubbed and chopped into 1/2? cubes, and more.

Yes, Root Veggie Hash With Mustards, Smoked Salmon And Carrot Top Pesto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Root Veggie Hash With Mustards, Smoked Salmon And Carrot Top Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions