Let’s talk chili. No, silly. Not the Anthony Kiedis kind.…
Grated, pan-fried goodness – that’s what these Celeriac-Parsnip Hash Browns offer. This recipe makes a splendid addition to any breakfast but also serves as a delicious side for meals later in the day.
I’ve grown to love the flavour of both the subtly nutty celeriac and slightly sweet parsnip. Don’t let the alarming knobbly celeriac fool you – what this beastie of a root veg lacks in aesthetic appeal, it more than makes up for in flavour and versatility.
Get grating those vegetables and whip out your skillet because this is one dish on which you most certainly need to nom; it’s simple and scrumptious!
Celeriac-Parsnip Hash Browns (AIP, Paleo)
- 2-3 tbsp. fat or oil of choice (my preference is duck fat)
- 1 medium celeriac, peeled and grated (about 2 generous cups)
- 2 parsnips, peeled and grated (about 2 generous cups)
- ½ tsp granulated garlic
- ½ tsp sea salt or to taste
- 2-3 tbsp. fresh chives, chopped (optional, but I recommend it!)
- Heat oil in large skillet over medium-high heat.
- In a large bowl, mix celeriac, parsnip, granulated garlic, salt, and chives.
- Add this mixture to the skillet and spread out so as to fill the pan.
- Allow that mixture to cook, undisturbed, for about 5-6 minutes. Depending on your skillet, you may need to add a bit more oil or fat at this point.
- Once the bottom is nicely browned, stir the contents of the skillet and once again spread out, allowing the mixture to brown further (about 3-4 more minutes should do it).
- Stir and serve.