Autumn vegetable hash with dukkah
- October 2018
- Serves 4
- Hands-on time 30 min
Autumn offers a multitude of seasonal veg and we’re championing just some of them in this veggie hash. Cavolo nero, celeriac, chicory and parsnips are topped with fried eggs, Greek yoghurt and dukkah in this hearty midweek meal. Serve with warm flatbreads.
- 17.9g (4.3g saturated)
- 19.2g (9.5g sugars)
- Rapeseed oil for frying
- 300g celeriac, cut into chunks
- 3 parsnips, cut into chunks
- 1 tsp fennel seeds
- 2 chicory, roughly chopped
- 200g cavolo nero, chopped
- 4 large free-range eggs
- 100g greek yogurt
- 1 tbsp dukkah (from most large supermarkets)
- Warm flatbreads to serve
- Heat a drizzle of oil in a large heavy-based frying pan. Add the celeriac and parsnips and fry over a medium heat for 15-20 minutes, turning occasionally, until soft and caramelised. Stir in the fennel seeds and cook for 2-3 minutes.
- Add the chicory and cavolo nero along with 1 tbsp cold water and cook for a further 5-6 minutes until wilted and starting to crisp.
- In a separate pan, heat another drizzle of oil over a high heat and fry the eggs until the whites are set with crisp edges and the yolks are still runny.
- Top the pan of vegetables with the eggs, spoon over the yogurt, then sprinkle with the dukkah. Serve with flatbreads.
Use any seasonal root vegetables you have for this recipe.
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