Well, what do we have here, a recipe that doesn't contain butter, sugar or flour. Something must be going wrong. I did say December would be packed full of those three little ingredients and it will be, but I had to have a small break for just a second.
You can't get anything further from a cookie than this vegetable hash. Well, it didn't start out to be this. If you carry on below you will see that that it all about. However, it is possibly one of the best vegetable hash dishes I have ever had. Yes, really.
This Sunday it rained, like the kind of rain I don't think I have ever seen before. And that is saying a lot for a a county where when it rains, it rains. I needed something warm, no something hot and steamy. I got it into my mind to make a delicious creamy vegetable chowder. I was just at Aldi the day before they they and a great selection of yellow and purple carrots. I thought they would be great. So, I climbed up high and got the big boiler down to start the chowder. The leeks were simmering away with a few bay leaves and it already smelled like something I could easily dive into. I could taste it. Then in went the vegetables and I cooked those for a bit until they just were coated in all the flavours from the pan. Time to splash in the milk. So, this is where it went wrong. Like purple wrong.
The purple carrots looked so pretty until the milk hit the pan, which turned purple as well. Not sure how I feel about purple chowder? I'll have to think about that for a while.
The chowder was instantly abandoned and I thought hash would make a better, say less purple, alternative.
How did that happen.
The milk got strained off, instantly, and the vegetables all went into a large skillet with a lid. I cooked them for about 20 minutes splashing in a little vegetable stock for extra flavour. It tasted great and didn't look overly purple. Okay, the potatoes might have been a mauve colour, as you can see in the photos. But it tasted great.
Lesson learned. Don't EVER add milk to purple carrots. Which, by the way are only purple on the outside.
Note: Although I used a variety of coloured carrots, you could just as easily use regular ol' orange ones. They might even work better in a chowder:)
Hearty Vegetable Hash
Serves 4 / Prep time: 10 minutes / Cook time: 30 minutes
3 Potatoes, peeled and cut into 1 inch pieces
6 carrots, assorted variety, peeled and roughly chopped
1 Small green pepper, finely diced
1 Leek, finely chopped
2 Garlic cloves, crushed
2 Bay leaves
1 Cup/240 ml Vegetable stock
3 Tablespoons butter
In a large skillet set over medium to high heat, add the butter and garlic. When it starts to sizzle, after about a minute, add the leeks, green peppers and bay leaves. Cook, stirring occasionally for about 5 minutes. Add the vegetables and stir really well for about another minute. Splash in about 1/2 cup of the stock and leave to evaporate. This will take about 3 minutes. Add the rest of the stock, cover and reduce heat to medium low. Leave to cook for about 5 minutes. Take lid off pan, stir well and let the rest of the stock evaporate. This will only take a couple of minutes. Then give the vegetables a good stir, season with salt and pepper and let them slightly brown on the outside. A further minute or two.
Remove from heat and serve immediately.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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