Spring Vegetable Hash
This spring vegetable hash is super versatile and tastes amazing. Serve it over sliced avocado and whipped ricotta toast or alongside any of your favorite proteins.
Ingredients
Spring Vegetable Hash
- 1.5 tablespoons avocado oil
- 1 cup asparagus, remove ends, cut into evenly sized pieces
- 1 cup broccolini, remove ends, cut into evenly sized pieces
- 1 cup green beans, clean, trim and cut into bite-sized pieces
- 1 cup snap peas, clean, trim and cut in half
- ⅓ cup shallots, finely diced
- 2 teaspoons garlic, thinly sliced, 2-3 cloves depending on size
- 1 tablespoon butter
- salt, to taste
- cracked black pepper, to taste
Whipped Ricotta
- 1 cup whole milk ricotta cheese
- 1 tablespoon lemon juice
- 1.5 tablespoons olive oil
- salt, to taste
Optional Additions
- 2 slices bread, buttered and fried in a pan
- ½ avocado, peel, pit and thinly slice
- fried eggs
Equipment
- 1 skillet
- 1 pot blanch vegetables
- 1 spider strainer
Instructions
- Clean, trim and cut your vegetables into evenly sized pieces. Boil a pot of water and quickly blanch the vegetables for 2-3 minutes. Use a spider strainer to remove the vegetables from the water. Add them to a bowl of cold water to stop the cooking process. Make sure they are not wet when adding them to the pan. Next, heat avocado oil in a large saute pan. Add the strained vegetables, finely diced shallots and thinly sliced garlic. Sauté for 5-6 minutes or until fragrant. Next, add a knob of butter. Toss until the vegetables are well coated. Season with salt and cracked black pepper. Remove from the pan and enjoy.
Nutrition
Serving: 1serving or 1/4 of the entire dish, Calories: 138kcal, Carbohydrates: 13g, Protein: 5g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 46mg, Potassium: 247mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1841IU, Vitamin C: 76mg, Calcium: 81mg, Iron: 2mg