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

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.

No additional tips available.

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

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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.

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

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