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Autumn vegetable hash with dukkah

Name: Autumn vegetable hash with dukkah
Yield: Serves 4
Ingredients: 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

Published: 7 Oct 18
Updated: 18 Mar 24

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.

Easy
October 2018

Test kitchen approved

Serves 4
Hands-on time 30 min

Vegetarian recipes

Nutrition: per serving

Calories: 332kcals
Fat: 17.9g (4.3g saturated)
Protein: 16.1g
Carbohydrates: 19.2g (9.5g sugars)
Fibre: 13g
Salt: 0.7g

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Ingredients

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

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Method

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.