We’ve had this great recipe for a while now but couldn’t seem to come up with a great title. If you google ‘root vegetable hash’ do you know how many other recipes come up? 10s?, 100s?, 1000s?, No, it’s 1000 ++++ even Martha Stewart is in the mix.
How do we compete with that?
We don’t. We just have fun and share our great recipe with our peeps and hope (with fingers crossed) they love our great recipe as much as we do.
We missed the whole $20 cauliflower incident but got the scoop from a friend of ours. Apparently, a fancy resto our way serves a whole head of roasted cauliflower with a garlic cheese sauce that is an interpretation on the ‘Garlic Crack Bread’ that’s all over the internet. Reservations are super hard to come by at said resto, so one couple had been planning their dinner plans for 3 months and were really upset when the restaurant didn’t have the roasted cauliflower due to cost and availability issues. The restauranteurs take-away, ‘next year we will just make sure we only serve what’s in season.’ That sounds really reasonable and smart to us. We don’t own a restaurant but that’s what we do all the time. 365 days of the year.
So here’s our version of Root Vegetable Hash a.k.a as Feb-ROOT-ary. Oh, and with a wine pairing! This is where we make mincemeat out of Martha Stewart and those other 1000+++ recipes.
Dave and I drank so much Viognier (click on the word to get all the details about the wine) before and during our trip to Paris, we didn’t think we’d return to it as a wine pairing for awhile. Sometimes, Good is Good and you can’t compete with that. So, this is the wine we’d recommend for this dish. It will make your Feb-ROOT-ary so very exotic.
Enjoy and let us know if you have any Q’s about this recipe, wine pairings or just want to say ‘HEY’ we are always here.