Rutabaga Hash Browns & A Spot’0 Tea: Food Fight Friday

Hi Guys!

It’s nice to be here, at the food fight dinner table this week. I’m sure a lot of you are going to post about your feasts yesterday, talking turkey this and pumpkin pie that but I won’t bore you with more of that nonsense. Today I’m going to hit y’all in the face with a rutabaga! A roota-whatta? A rutabaga! Root-ta-bay-ga… y’all got that?

I hope you know how to take cover because these bad boys are hard and fast. Not to be confused with fast and furious, although those adjectives could work in describing a rutabaga approaching your face with the quickness 🤷🏼‍♀️. Toe-mate-toe, toe-mawt-toe I suppose.

These rooty rocks of goodness are what I like to call the kill shot, not unlike my friend @thebigsweeds triple f contribution this week, that guy killed it for his numero uno @foodfightfriday post. Way to come out of the gate swinging bigsweed!

Anyway, I digress and won’t make you wait any longer. Please welcome my rutabaga food fight debut, which has nothing to do with Thanksgiving by the way, so big round of applause for that 👏👏👏. C’mon, put em together!

Rutabaga Hash Browns & A Spot’0 Tea

Go on, you can say it, “what’s up with @dandays and puravidaville drinking a spot’o tea all the time?” Well, there’s more to life than just being a stoner. Sometimes the mellow effects of another herbal counterpart are just what’s in store. Also, we are kind of bourgeouis with our strange no meat having eating habits. I think tea was naturally the next step in our dietary evolution.

Check out the ingredients in these healthy hash browns:

2 medium rutabaga (peeled and grated)
1 lrg. zucchini (grated)
1 medium parsnip (peeled and grated)
1 lrg. onion (chopped)
1/2 Cup cilantro (chopped)
4 garlic cloves (minced)
1 jalapeño (minced)
1 yellow bell (chopped)
1/2 Cup vegetable broth
Sea salt & pepper to taste!

Your start up will look similar to this. Please feel free to add or minus whatever you have on hand. Leaving room for flexibility in our recipes makes for great meals every time.

First, employ your houses greatest peeler and have them peel your parsnip and rutabagas. While they are peeling you can get to mincing the garlique (which is French for garlic).

Now, if you are fully equipped with a food processor then you might want to bust it out because it’s a grating time. Talk about arm workout… phew, I had to wipe my brow a few times.

Chop all of your other veggies and now this is going to go quickly.

Oil a big pan…

Evenly distribute your shavings throughout the pan. I achieved this by doing a little sprinkle me song and dance but we won’t talk anymore about that. Just get everything as mixed as possible.

Doesn’t that look pretty?

Keep sprinkling, sprinkle me, sprinkle me… but now use your desired spices.

Top it off with the last little bit, I think I had parsnip but sprinkle whatever you want.

Evenly pour about 1/2 Cup of vegetable broth over everything.

Keep the flame to medium-high and mix it all up with a spatula. Once it’s good and mixed flatten out the veggies like you would a hash brown and cook for 10-15 minutes.

Stir it again, mixing any and all caramelizing spots in itself and now lid it on simmer for another 10-15 minutes.

Take the lid off, stir, flatten again, kick the heat up and cook undisturbed for 10-15 minutes. This is the browning stage. By now your kitchen smells heavenly!

Repeat, stir and flatten until you achieve your ideal brown 😉. Then enjoy with freshly diced tomatoes, a pinch of green salsa and a spot’0 tea.

Or a pot’0 weed (I mean tea).

Thank you for checking in today. I know there are a lot of Black Friday sales y’all are trying to get to so any moment you spent with me is a grateful moment indeed. Glad to see the food fight fam get down on the holidays :).

Pura Vida mi Amigos ✌️