Did you resolve to make Mondays meatless this year? Maybe watch your calories? Eat more vegetables? Keep it local? Eat in season? Support local farmers? Keep it simple, yet sophisticated?
We hit all of the bases this weekend at the farmers market with this Winter Vegetable Hash with Duck Egg, and we fought off the winter blues and the common cold, to boot! This simple dish boasts off-the-chart vitamin and nutrient counts and satisfies the appetite fully at under 500 calories. (Find full nutrition values with and without the egg, below.)
|Click and Clack, formerly From Maggie's Farm|
WINTER VEGETABLE HASH WITH DUCK EGG
Sweet Potato | Brussels Sprouts | Mushroom | Scallion
prepared for the Texas Farmers' Markets
Keep vegetable flavors bright and fresh by cooking each, separately, before combining at the end. Be cautious about crowding the pan-- give vegetables a little room, and a little time before stirring, and they'll reward with slight caramelization that amps the flavor exponentially. If time is short, get out 3 pans and juggle them all at once! (But do take the time to collect and prepare ingredients prior to cooking or you'll find yourself in the weeds mid-dish.)
4T grapeseed oil, divided, approximately
4 small sweet potatoes, cubed
1t dried rosemary
Sea Salt, to taste
1 pint brussels sprouts, trimmed and halved
1t dried thyme
Sea Salt, to taste
2 cups mixed mushrooms, sliced
1 bunch scallions, sliced, whites and green tops separated
Sea Salt and freshly ground black pepper, to taste
4 duck eggs
Lightly coat a heavy skillet with grapeseed oil and heat to shimmering. Add cubed sweet potatoes and rosemary. Sauté, stirring infrequently to allow slight browning, until fork-tender. Season with sea salt to taste. Remove from pan and reserve.
Add grapeseed oil to pan to cover, if necessary. Bring oil back to a shimmer. Add brussels sprouts and dried thyme. Sauté, stirring infrequently to allow slight browning, until fork-tender. Season with sea salt to taste. Remove from pan and reserve.
Add grapeseed oil to pan to cover, if necessary. Bring oil back to a shimmer. Add sliced mushrooms to pan. Sauté, stirring infrequently to allow slight browning. Add sliced scallion whites, and continue sauté, stirring to keep from sticking to the pan, until onions are wilted. Correct seasonings with sea salt and freshly ground black pepper.
Return sweet potatoes and brussels sprouts to pan with mushroom and scallion. Toss well to mix. Break duck eggs into hash, spacing into equal quarters of the pan. Season egg lightly with sea salt and black pepper. Broil under element of oven until whites are set. Remove from oven and garnish with sliced scallion greens.
|Click on photo to enlarge|
Texas Farmers' Markets vendor resources:
JBG Organic-- sweet potato, brussels sprouts, scallion
Kitchen Pride Mushroom Farm-- shiitake mushroom, baby bella mushroom
Belle Vie Farm and Kitchen-- duck eggs
Also find the following recipes featuring products from Belle Vie Farm: Duck Egg Omelet | Crabmeat | Caramelized Onion | Chevre | Microgreens, Summer Melon Salads (featuring duck breast proscuitto). Peach Basil Salad with Duck Sausage, and Spring Duck Sausage & Brussels Sprout Salad with Cherry & Pecan.