I saw this recipe in O Magazine and thought it looked healthy! It’s a good alternative to hash browns if you are trying to save calories somewhere this holiday season! I have not tried it yet, but I will and let you know!
Recipe courtesy of Stéphane Beaucamp, executive chef at Lake Austin Spa Resort
Photo: Courtesy of Gayle King
Serves 6
Ingredients
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1 Tbsp. refined coconut oil
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1½ pounds carrots (4 to 6), peeled and shredded
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1½ pounds parsnips (about 4), peeled and shredded
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8 ounces lacinato kale, stems discarded and leaves thinly sliced
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Kosher salt
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Ground black pepper
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6 poached eggs, for serving (optional)
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Red Chimichurri, for serving (optional)
Directions
Total time: 20 minutes
In a large, deep skillet, heat coconut oil on medium-high heat. When hot, add carrots, parsnips and kale. Cook, stirring, 5 minutes, then press down with the back of a spatula and let cook undisturbed until golden on bottom, about 5 minutes more. Season with salt and pepper to taste. Divide among six plates and top each with a poached egg, if using. Serve immediately, passing Red Chimichurri around the table, if using.
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Read more: http://www.oprah.com/food/Carrot-Kale-and-Parsnip-Hash-with-Red-Chimichurri-Recipe#ixzz3thTHuoHS