We had leftover roasted parsnips in the fridge - not everyone has those, but they should since they make things so tasty. Just add some extra scrubbed and olive-oil slathered parsnips to the bottom of your next meat roast and see if you are fortunate enough to have any left for yummy hashes.
So here is the recipe...
Rooty Fruity Hotdog Hash - 1 serving
Add to well-buttered skillet:
- 1/4 cup sliced cooked parsnips
- 1/2 cup cooked beans (I used azuki beans. One could use cooked navy, northern or red beans)
- Nitrite-free turkey hotdogs - 1 or 2 sliced (I buy these for a reasonable price)
- 1/4 tsp. ground ginger
- 1/4 tsp. ground fennel seed
- dash of black pepper and salt to taste
Saute on med-high until hotdogs begin to sizzle and warm through. Add a splash of chicken broth or unsweetened coconut milk if mixture begins to stick or become too brown. Peel and slice a mango. When mixture is done, turn off burner and chop desired amount of fresh mango into the mixture. Stir slightly, serve and eat. (Any remaining mango may be eaten for dessert with fresh yogurt or coconut milk.)
I found that the spicy sweet tastes of parsnip and mango go very well together and complement the saltiness of hotdogs and blandness of the beans wonderfully. The fennel and ginger just give it more spicy delight. Try it sometime - try it with variations. It's great for people who like the convenience of hotdogs but can't eat buns or ketchup!
