Romesco Turnip & Chickpea Hash

April 23, 2019

This creation is a bit of a mish mash of recipes. A hash is great for breakfast or brunch but can be enjoyed at anytime of the day really.

The romesco sauce is amazing on its own for dipping, use it as a pesto or water it down further until it’s runny and serve with fish.

I love cooking with turnip! Like any root vegetable it roasts very well and is great in a soup or curry too. It is also really nice thinly grated, steamed and served with a little grated ginger.

I usually serve this recipe as a brunch dish piled high on top of a slice of sourdough or sauteed leafy greens. You could easily turn it into a curry by adding half a tin of tomatoes or a tin of coconut milk for a more creamier curry. Leave it as it is, add some mashed potato or grains and dinner is also served.

Serves 5.

1/2 large turnip, peeled and cubed
2 tsp oil
1 red onion, thinly sliced
2 cloves garlic, minced
50g bacon lardons or chorizo, chopped into bite sized pieces
1 x 400g tin chickpeas, drained and rinsed

Romesco Sauce:

10 sundried tomatoes
1 tbsp lemon juice
25g almonds
4 tbsp olive or rapeseed oil
1 tsp smoked paprika
pinch of sea salt
1 tbsp balsamic vinegar

Bring a saucepan of salted water to the boil. Add the cubed turnip, turn heat to low and allow to soften through.
Heat the oil in a large frying pan or saucepan over a medium heat. Add the onions and garlic and cook until soft through.
Add the bacon or chorizo and cook through.
Drain the turnip before adding to the saucepan. Mix together and allow to cook for 2-3 minutes while you make the romesco sauce.
For the sauce: place all the ingredients in a blender or food processor and blend until smooth.
Add the sauce and the chickpeas to the turnip mix. Stir until well combined and allow to cook for a further 2-3 minutes until the chickpeas have heated up.
Serve as you like!