Yukon gold potatoes, parsnips, carrots, mushrooms, delicata squash and kale come together in this quick veggie stir fry. Seasoned with salt, pepper, shallots and fresh thyme, this winter vegetable hash is the perfect accompaniment to any dish.
Here we are again, sharing another lightened up winter dish! I know that I need a break from all of the heavy and savory foods of the holidays. There’s nothing like a big serving of fruit or veggies to even you out! Last week, I shared a recipe for winter fruit salad with apples, pears and a lemon poppy seed vinaigrette. This week I wanted to share a recipe for an easy skillet hash that contains many different winter vegetables!
- Yukon Gold Potatoes: Possibly my favorite type of potato. They’re so creamy and smooth, and always cook up tender and flavorful. They tend to hold their shape well when cooked and have a wonderful buttery flavor.
- Carrots: A “classic” winter vegetable that adds sweetness to this dish.
- Parsnips: This was actually my first time cooking with parsnips. They’re a root vegetable closely related to the carrot and parsley plant. I think parsnips taste very similar to carrot, but with a slightly more peppery taste.
- Delicata Squash: Shocker again — this was my first time cooking with delicata squash! I was pleasantly surprised by it’s “delicate” flavor and texture. It was sweet and tasted like a cross between acorn and butternut. It cooked very quickly as well. And, you can eat the skin!
- Mushrooms: Another classic winter staple. Mushrooms add a hearty and savory flavor.
- Shallot: I really love the flavor of shallots. They’re like onions but less pungent and sweeter.
- Kale: I am not a big kale person, but I do love it when it’s sauteed into dishes. Kale has to be broken down really well for it to taste good, which means sauteing it for a while or massaging it with oil.
All of these wonderful veggies are sauteed together in plenty of olive oil and butter until they’re soft, seasoned with salt and pepper, and garnished with fresh thyme. It makes for a gorgeous display that will appeal to anyone!
This winter vegetable hash would be perfect alongside a roast chicken or even a salmon filet. Since this hash contains both carbs and vegetables, all you’ve got to do is add some protein in the mix and you’ve got yourself a complete meal! How wonderful would a fried taste on top of this hash?!
Here’s the recipe for Winter Vegetable Hash:
Winter Vegetable Hash
- 2 Tbsp olive oil
- 3 Tbsp butter
- 2 yukon gold potatoes finely diced
- 1 parsnip finely diced
- 2 carrots finely diced
- 1 shallot finely minced
- 1 delicata squash sliced into half moons, seeds removed
- 8 oz cremini mushrooms sliced thin
- ½ head kale torn into small pieces
- Salt and pepper to taste
- fresh thyme for garnish
Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, parsnips, carrot and shallot. Season with salt and pepper. Cook 20 minutes, stirring occasionally, until potatoes are almost tender.
Add the squash, mushrooms and kale. Continue cooking for 5-8 more minutes, until the squash is tender. You may need to add an extra splash of oil if the mixture is drying out. Season to taste with salt and pepper. Garnish with fresh thyme leaves.