Root vegetable hash recipe for a hearty, healthy meal

Ingredients for Root vegetable hash

• 30 ml coconut oil

• 720 g small-diced root vegetables, such as beetroot, carrots, turnips, swede, and/or parsnips

• 1 medium onion, diced

• 10 ml chopped fresh rosemary

• sea salt, to taste

How to make Root vegetable hash

1. Heat the coconut oil in a large, heavy-bottom frying pan over medium-high heat.

2. When the oil is hot, add the root vegetables.

3. Sauté the vegetables, stirring occasionally to prevent sticking, for about 10 minutes, until they are starting to soften.

4. Add the onion and continue sautéing until the vegetables are tender and have started to meld together.

5. Sprinkle in the rosemary and salt to taste.

6. Serve warm.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.