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Wednesday, February 3, 2010

Sort of Southern Brunch


Stand back, art in progress

A gentleman

The new and improved 312 square feet was graced with my new crush, Aaron for a delicious brunch. Inspired by his roots in Louisville, we had a sort of southern brunch. Biscuits, kale, cheddar eggs and a hash of root vegetables rounded out an excellent late Sunday meal.

Root Vegetable Hash

2 potatoes yellow or yukon gold, sliced
2 carrots, peeled and sliced
2 parsnips, peeled and sliced
1 shallot, thinly sliced
4 springs of thyme
2 tablespoons of olive oil
Salt and pepper to taste

Heat the oil in the pan, add the shallot and soften. Add in all the rest of the veggies and thyme leaves, you can pull off the leaves over the pan. Toss with salt and pepper until the oil is covering all of the mix. Cover and let cook over medium low heat until browned and softened. You should turn the mix every so often to get the other sides browned as well.

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