Source: Ann Cooper from her cookbook, LUNCH LESSONS: Changing the Way We Feed Our Children, HarperCollins, 2006; by permission of the author, and the Idaho Potato Commission
Chef Cooper runs a couple of highly regarded restaurants near Atlanta, but in the Boulder schools, she’s known as “The Renegade Lunch Lady.” She has revamped the school lunch program with dishes like this colorful hash. It combines winter vegetables like rutabaga, butternut squash and parsnips with red potatoes to boost the nutritional value of a classic hash while adding extra servings of vitamin-packed veggies.
1 tsp. minced garlic
1 cup onions, medium dice
2 tbsp. butter
1 tbsp. extra virgin olive oil
1 1/4 cups rutabaga, large dice
1 1/4 cups red potatoes, large dice
1 1/4 cups butternut squash, peeled and cut in large dice
1 1/4 cups parsnips, peeled and cut in large dice
3/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1/2 tsp. freshly ground nutmeg
1 tsp. fresh sage, chopped
4 tbsp. vegetable stock
- In a large skillet with a cover, sauté garlic and onions in butter and oil until onions are lightly browned.
- Add rutabaga, red potatoes, butternut squash and parsnips; sauté for 5 min.
- Add salt, pepper, nutmeg and fresh sage; stir to combine. Add stock and mix well. Cover and simmer for 10 min. or until vegetables are tender. Serve.