Average Recipe
Prep Time
15 minutes
Cook Time
20 minutes

Before refrigeration, people used to harvest and place roots, tubers, and other hearty winter vegetables into their root cellars to store for the winter, such as carrots, parsnips, celery root, turnips, beets, rutabaga, sunchokes, potatoes, cabbage, and onions. Along with any homemade vegetable ferments, these were the only vegetables available during the colder months in northern climates. Use any combination of the above winter vegetables for this hash recipe. I like to use part rutabaga, part carrot, and part winter squash for a simple, flavorful combination. Serve with poached eggs or cooked beans for a hearty breakfast.

¼ cups extra virgin olive oil
1 small onions minced
8 cups grated winter vegetables
1 teaspoons Herbamare (or to taste)
½ teaspoons freshly ground black pepper