When you think of breakfast, do you think of potatoes? Maybe some bacon, orange juice, and a cup of coffee? Plus some scrambled eggs with toast, of course. Well we have re-invented breakfast. No longer are we serving potatoes and the like on a daily basis as our first meal. Instead we are starting our day off with vitamin-rich vegetables.
Sweet potato became the new potato a while ago. But even more recent than the orange potato, parsnip has joined the dining platform. And what better time to eat this starchy root vegetable than for breakfast in the form of a hash? Parsnips are similar to sweet potato, but a tad starchier. If you’ve ever had a purple sweet potato, it is similar in consistency to that. A bit less sweet, with almost a cinnamon flavor, this root is pairing perfectly with almost any other veggie you’d like to add.
Remember the brussels sprout and squash combo? Then it became brussels sprouts and sweet potatoes. Well, here is our newest combo with brussels sprouts, and we are loving it! Add a bunch of chopped garlic, and this flavorful mix up is sure to satisfy all. Top with an over-easy egg if desired, and your day has just been made.
What You’ll Need
- 1 cup trimmed and quartered brussels sprouts
- 1 small parsnip, peeled, trimmed and chopped into 1/2 inch chunks
- 5 cloves garlic, minced
- 3 T chicken broth
- 3 T butter
- sea salt and pepper to taste
What to Do
- Melt 1 T butter in a saute pan over medium-low heat. Add chopped brussels, parsnips, and 3 T chicken broth. Cover and let steam for about 5 minutes.
- Remove cover and add garlic, 2 more T butter, sea salt, and pepper to taste. Saute until browned; about 5 minutes stirring occasionally.
- Serve hot with eggs or by itself.
Makes 1-3 servings
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