Vegetable hash great with leftovers

By Rebecca Vincent.

For this recipe I’ve chosen two seasonal vegetables that tend to divide opinion, Brussels Sprouts and Jerusalem artichokes, but I hope you will give one or both a try for their nutritional bounty.
Brussels sprouts are a great source of vitamins C, K and B vitamins, beta-carotene and potassium, as well as beneficial phytochemicals like glucosinolates.
Jerusalem artichokes are nutritionally dense – lots of minerals and B vitamins – but a lot of people tend to be put off because of their link with causing wind in some people. If you find you are susceptible, it is worth starting with just a small amount to enjoy their delicious nutty flavour and give your gut microbes a boost of prebiotic fibres.
Sprouts and artichoke hash
(Serves 2-4)
6 leftover roast potatoes
1 medium Jerusalem artichoke
12 sprouts (fresh or cooked)
A selection of leftover vegetables such as carrot, parsnips, root mash, leeks, kale
1 garlic clove (finely grated)
½ tsp mixed dried herbs
Extra virgin olive oil
Salt and pepper
Optional extras: leftover stuffing or pigs in blankets, lemon zest
Wash the artichoke, cut lengthways into quarters and then into thin, even chunks. Roughly chop the potatoes and vegetables – if using fresh sprouts, finely slice them.
Heat a large frying pan on a medium-high heat. Add oil, potatoes, artichoke and fresh sprouts if you are using them, stir occasionally for about ten minutes so the sprouts and artichoke start to soften. Then add in the garlic, herbs, your chosen vegetables and extras, and stir frequently as everything warms through and gets a little colour.
Simple but lovely served with cold leftover roast turkey or ham, or a fried egg on top!
Sadly, this is my last column, after two years of seasonal recipes, and I wanted to thank everyone who has taken the time to read and try my recipes. Whenever I’ve bumped into someone in the greengrocers buying their ingredients, or speaking about a recipe they’ve already tried, it’s made my day!
Wishing you all a lovely Christmas and Happy New Year!
Rebecca Vincent BSc (Hons); BANT-registered nutritionist; phone: 07515 019430;

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