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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I roasted some duck last night with a blackberry wine marinade and glaze. I went down to the Organic market and picked up some yams, acorn squash and turnips. I decided to add bacon and mushrooms and it turned out SO good! Goes great on a chilly Autumn day as a savory rich side dish. Ingredients:
1 small acorn squash, peeled and chopped into med sized chunks (about 2 cups chopped) |
1 large yam, peeled and chopped into med size chunks (about 1 1/2 cups chopped) |
1 medium size turnip, peeled and chopped into med sized chunks (about 3/4 cup chopped) |
2 teaspoons creole seasoning |
6 cups water |
2 chicken bouillon cubes (optional) |
1 cup bacon, apple smoked and uncured (chopped small) |
1 cup cremini mushroom, chopped |
1 small onion, chopped medium |
2 teaspoons fresh garlic, chopped |
1 tablespoon unsalted butter |
1/4 cup fresh chives, chopped fine |
2 tablespoons fresh parsley, chopped fine |
1 teaspoon fresh rosemary, chopped fine |
1 teaspoon fresh thyme, chopped fine |
1/2 teaspoon fresh cracked black pepper |
1/4 teaspoon kosher salt |
Directions:
1. In sauce pan add your acorn squash, yam, turnip, water, creole seasoning and chicken bullion (optional). Bring to a boil and cover. Let cook for about 10-15 minutes or until all vegetables are JUST tender. DO NOT OVER COOK. Drain and set aside.
2. In frying pan brown your bacon on high for about 5-7 minutes or until edges start to get nice and crispy. Turn to Med-High and add your onions and mushrooms. Saute for about 7-10 minutes or until onions start to caramelize and turn translucent.
3. Add the garlic, butter, chives, parsley, rosemary and thyme. Saute for about 2-3 minutes to toast garlic and infuse herbs.
4. Add drained root veggies and squash. Mix to completely combined. Let sit about 2 minutes and then turn with spatula, repeat 2 or 3 times until you get nice brown crusty bits throughout the hash.
5. Serve hot.
6. You may add left over bits of duck or turkey to this dish. I served it as a side with wild roasted duck and fresh steamed veggies. VERY rich and delicious.
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