Summary: This is totally cozy, flavorful and rustically elegant. Also a great way to clean our your crisper drawer.
- 1 medium-large leek, cleaned, trimmed, halved lengthwise, white and light green parts sliced into half moons
- 1 bunch carrots, tops removed and reserved, carrots peeled and chopped into 1/2″ cubes
- 1 russet potato, scrubbed and chopped into 1/2″ cubes
- 1 medium sunchoke, scrubbed and chopped into 1/2″ cubes
- 1 T butter
- 2-3 T extra virgin olive oil (EVOO)
- 1 tsp black mustard seeds, toasted
- 1 T country Dijon mustard
- 1/3 c smoked salmon, chopped; optional but good
- 1/4 bunch carrot tops, washed, large stems removed
- 1 small clove garlic, peeled
- 1/2 tsp sugar
- extra virgin olive oil
- 1-2 T pine nuts, toasted
- In a 12″ skillet set over medium high heat, pour 2-3 T EVOO (you want to almost coat the bottom with a thin layer of oil) and add the butter. When the butter is melted, add the leek, carrots, potato and sunchoke and toss to coat. Cook 10-15 minutes until the veggies are getting soft. Can you spear the carrots with a knife?
- If so, add the mustard seeds and mustard and stir to combine. Lower the heat and cover. Keep checking- you don’t want mushy veggies. When they are still crisp but no longer raw in any way, stir in the chopped smoke salmon. Cover, remove from heat, and set aside while you make the pesto.
- In a mini-prep food processor (a very small one) or the equivalent, add the carrot tops, garlic clove, sugar, toasted pine nuts and a good swirl of EVOO. Process until coarsely chopped and combined.
- Spoon the veggie hash into a serving bowl and top with the carrot top pesto. Serve warm.
I love this with the smoked salmon; the whole dish together makes a great entree. T thought the veggie hash alone would be a good side dish or a great base for pork or rabbit.
Preparation time: 20 minute(s)
Cooking time: 20-25 minute(s)
Number of servings (yield): 4
Recipe by Em-i-lis