TURNIP HASH WITH BROCCOLI RABE
For a light meal,serve our hearty turnip and broccoli-rabe hash topped with a poached egg.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Prepare an ice bath; set aside. Score an X on the bottom of each tomato with a paring knife. Add tomatoes to the pot. Boil until skins are loosened, about 30 seconds; remove tomatoes with a slotted spoon (keeping water at a boil), and immediately plunge them into the ice bath. Drain, peel, and seed tomatoes, then coarsely chop flesh.
- Add turnips to pot; boil until just tender when pierced with a fork, 3 to 5 minutes. Using a slotted spoon, transfer the turnips to a colander to drain. Repeat process with parsnips, then potatoes. Add broccoli rabe to pot, and boil until bright green and crisp-tender, about 1 minute. Drain in colander; set aside.
- Heat oil in a large, heavy skillet over medium heat until hot but not smoking. Add onion, garlic, salt, red-pepper flakes, thyme, and reserved turnips, parsnips, and potatoes; spread evenly to cover bottom of skillet. Cook, without stirring, until vegetables begin to brown on bottom, about 15 minutes.
- Add reserved tomatoes and broccoli rabe to skillet. Stir once; cook until vegetables are very tender and browned, about 25 minutes. Serve hot.
Nutrition Facts : Calories 189 g, Fat 6 g, Fiber 7 g, Protein 7 g, Sodium 489 g
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