Broad Bean Hash
Yield:
4-6 servings
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients
- 1 Tbsp. Rice bran oil or olive oil
- 1 Large yellow onion
- 4 Cloves garlic, chopped
- 4 Good sized beets washed and cubed
- 1 lbs. About 12, Brussels Sprouts, trimmed
- 3 Carrots, cubed
- Small turnip, peeled and cubed
- 1 Head celeriac, peeled and cubed
- 2 Handfuls fava beans, shelled
- 1 Medium zucchini, sliced into 1" think rounds
- Dressing:
- 2 Tbsp. Tahini
- 1 Tbsp. Mustard
- 2 Tbsp. Rice bran oil
- 2 Tbsp. Lemon juice (or more)
Instructions
Shake all ingredients together well in glass Mason jar.
Using a big, hefty-bottomed Dutch oven, heat oil in pan over medium high heat. Begin to saute the vegetables in the order given, cooking for several minutes with each addition. Zucchini cooks quickly so leave it until the end.
Add dressing.
Serve as is or with an over easy egg on top of each plate.
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