Pork and Parsnip Hash
Makes 4 to 6 servings
1 1/2 pounds parsnips (approximately 6 medium parsnips), peeled and cut into 1/2-inch square pieces
1 tablespoon fine grain sea salt
1 tablespoon virgin coconut oil
1 tablespoon extra virgin olive oil
1 medium onion, cut into 1/2-inch pieces
3 stalks celery, roughly cut into 1/2-inch pieces
1 pound ground pork breakfast sausage
2 cloves garlic, finely chopped
1-inch piece fresh ginger, peeled and grated
2 tablespoons finely chopped fresh sage
1. Put the parsnips in a large saucepan with enough cool water to cover them by at least 1 inch, then add the kosher salt. Bring the water to a boil, then reduce the heat to maintain a rapid simmer, and cook until the parsnips are tender all the way through, approximately 5 to 8 minutes. Drain the parsnips well in a colander and let them sit.
2. Heat the coconut oil and olive oil in a wok over medium-high heat. When the oil is hot, add the onion and celery and stir-fry, stirring frequently, until the vegetables are soft and the onions are well browned, approximately 8 minutes. Then push the vegetables to one side of the wok and add the pork to the center of the pan. Break the meat into pieces (I like to use a bamboo spatula), stirring occasionally to make sure that the pork is browning evenly. Continue breaking the meat into smaller pieces and cooking it until it has evenly browned and is not longer pink. (You can break open a few of the larger pieces to make sure that it has browned all the way through.)
3. Add the garlic and ginger to the wok and mix everything together. Continue stir-frying until the garlic and ginger are fragrant, then add the drained parsnips to the wok and toss everything together. Cook the hash for another 4 minutes, alternatively folding the mixture over onto itself and mashing it together with a spatula, and letting it sit for periods of about 30 seconds in the pan to brown. Add the finely chopped sage and toss it with the hash and briefly stir-fry everything for an additional minute, then serve.