I’m not the kind of woman who tells her husband “we’re going on a diet” or “I’m serving smaller portions” or “lets go low-carb for a while.” Because those sorts of statements can be provocative and irritating and might start a conversation that won’t be pleasant when I’d rather talk about the Fiscal Cliff or the Debt Ceiling.
I just do it. I make less fattening food and serve smaller portions and make dinner with several vegetables instead of carbs and just never mention the obvious.
Ed is good with that and frankly, he’s an extraordinarily sharp guy who notices practically everything so I’m always surprised when he says something like “really, we’ve been on a low/no carb regimen?”
So he isn’t yet aware of the “meatless, more vegetarian” thing yet. But I have been making more vegetarian meals lately.
Last week I made Veggie Burgers that looked like real, raw beef (and were absolutely wonderful on toasted multigrain bread with a little Dijon mustard spiked mayo). This week I made Vegetable Hash. It has lots of crispy bits of caramelized vegetables and loads of onion (Ed loves that). I topped the hash with Sunnyside-Up eggs. When you break the yolk it runs into the crusty stuff below and gives it that rich, velvety coat that tastes so good and feels so good on your tongue.
It was so delicious I decided to make it for our cousins Les and Neil, our annual New Year’s sleepover guests. We usually have smoked salmon, bagels and such on New Year’s Day, but sometime during their visit over the long weekend, we’ll be eating Vegetable Hash with Sunnyside Eggs.
In my opinion it’s way better than corned beef hash, but I wouldn’t ask Ed to compare. I’ll just serve this and keep quiet about it and watch him eat up every morsel on the plate and nibble on any leftovers cold from the fridge.
8-10 large Brussels sprouts
4 medium carrots, peeled and cut into 1/2-inch dice
3 medium parsnips, peeled and cut into 1/2-inch dice
4 tablespoons olive oil, approximately
salt and freshly ground black pepper to taste
4 medium Yukon Gold potatoes, peeled and cut into 1/2-inch dice
1 large yellow onion, chopped
2 tablespoons butter
1/3 cup vegetable stock (or use cream)
3 tablespoons chopped chives
Preheat the oven to 400 degrees. Cut the Brussels sprouts into small chunks and wash thoroughly under cold running water; drain. Place the Brussels sprouts, carrots and parsnips on a baking sheet. Pour 2 tablespoons olive oil over the vegetables and toss to coat the pieces. Sprinkle with salt and pepper. Roast for about 25 minutes or until tender. Set aside. While the vegetables are roasting, cook the diced potatoes in lightly salted simmering water for about 8 minutes or until tender but still firm. Drain and add to the roasted vegetables. Heat 2 tablespoons olive oil in a sauté pan over medium heat. Add the onion and cook, stirring occasionally, for 4-5 minutes or until softened and beginning to brown. Place the butter in the sauté pan. When the butter has melted and looks foamy, add the vegetables, stirring and mashing them slightly for the first minute. Pour in the stock and add the chives and stir to incorporate them into the vegetables. Cook, flipping the hash once, for about 15-20 minutes or until browned and crispy. Add some olive oil if needed to prevent the vegetables from over-browning or sticking to the pan. Serve the hash topped with Sunnyside-up eggs. Makes 4-6 servings