Root Vegetable Hash

We're happy to welcome back Chef Geoff VanGlabbeek from Montereau to the Cooking Corner in the Air Comfort Solutions Kitchen. Today we are learning to make a Root Vegetable Hash.

Ingredients:

1 tsp. Olive Oil

2 strips Bacon, sliced

½ cup Onion, diced

2 Tbsp. Garlic

1 cup Red Potato, 1” cube

1 cup Butternut Squash, 1” cube

½ cup Carrots, 1” cube

½ cup Parsnip, 1” cube

½ cup Rutabaga, 1” cube

1 tsp. Thyme

1 tsp. Rosemary

2 oz. White Wie

1 cup Vegetable Stock

4 oz. Parsley

Salt and Pepper to taste

Directions:

1. Heat a large sauté pan over medium-high heat and add the olive oil and bacon into a sauté pan and cook until bacon is crispy.

2. Add the onion and garlic and cook until translucent.

3. Add all the vegetables and cook for 5 minutes.

4. Deglaze the pan with white wine and cook until the wine cooks off. Add the thyme and rosemary while the wine is cooking off.

5. Add the vegetable stock and cook until the vegetables are tender but not falling apart.

6. Season to taste with salt and pepper.

Directions:

7. Place rice, water, and sesame oil in a medium saucepan. Bring to a rapid simmer with no lid.

8. Turn down to low heat so it’s a gentle simmer, place the lid on.

9. Cook for 12 minutes or until water is absorbed in the rice. Resist the urge to open the lid early.

10. Keep the lid on and let stand for 10 minutes prior to serving.

11. Add the sesame seeds and green onions and fluff the rice with a fork.

12. Heat a medium sauté pan over medium-high heat and add the oil

13. Carefully sear the salmon on each side and then put the sauté pan in a 350ºF oven for 5 minutes to finish cooking.

14. Add the sweet chili sauce to the pan to coat the salmon.

15. Serve over the jasmine rice and pour any remaining sauce on top