Summer Vegetable Hash
- 1/2 cup olive oil
- 1/2 white onion, peeled and diced
- 2 cloves garlic
- 1 teaspoon chopped fresh rosemary
- 10 baby red potatoes, cut into 2-inch pieces
- 5 baby yellow carrots, tops removed and sliced diagonally
- 1/4 cup sliced porcini mushrooms (you can use any kind of mushrooms you can find)
- 1 cup sea beans (you can use green beans instead)
- 1 cup sugar snap peas, topped and tailed, then cut in half
- 1 tablespoon fine-chopped fresh Italian parsley
- Kosher salt and cracked black pepper
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Baby red potatoes (10)
- Baby yellow carrots (5)
- Garlic (2 cloves)
- Italian parsley, fine fresh (1 tablespoon)
- Porcini mushrooms (1/4 cup)
- Rosemary, fresh (1 teaspoon)
- Sea beans (1 cup)
- Sugar snap peas (1 cup)
- White onion (1/2)
- Cooking & Baking
- Kosher salt and cracked black pepper (1)
- Olive oil (1/2 cup)
Preparation
Read recipe preparation on glutenfreegirl.com
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Recipe Stats
Published July 24, 2012 (7 months ago).
72 people saved this recipe.
