Winter Vegetable Hash

Winter Vegetable Hash recipe from The Brass Tag at Deer Valley Resort

Winter Vegetable Hash Recipe from Deer Valley Resort on Vimeo.

Equipment needed:
Oven
Sauce pans
Chef knife
Peeler
Blender
Baking sheet
Fryer (for the garnish, if desired)
Serving platter
Butternut Squash Purée
10 oz. butternut squash (roughly chopped)
1 tbsp. ginger (roughly chopped)
3 oz. yellow onions (roughly chopped)
1 garlic clove (smashed)
1 tsp. mustard seeds
1 tbsp. sugar
1 tsp. turmeric
2 tsp. salt
¼ tsp. pink peppercorn
½ cup water
5 oz. clarified butter
Directions:
In sauce pan, sweat onions, garlic, butternut squash, and ginger for 10 minutes on medium heat. Add mustard seeds, sugar, turmeric, salt, peppercorn, and water. Simmer for 25 minutes or until butternut squash is soft. Transfer to a blender and blend until smooth. Then, slow the blender and add clarified butter. Once butter is incorporated, the purée is done.
Snow Peas
Snow Peas- 2 oz
Salt 2 tbsp
Water- 1 qt
Directions:
Blanch snow peas in boiling water with salt for 45 seconds. Remove from heat, drain and shock snow peas in an ice bath.
Roasted Potatoes
2 russet potatoes
Olive oil- 4 oz
Salt- 2 tbsp
Pepper 1/2 tbsp
Directions:
Preheat oven to 325° F. Cut russet potatoes into wedges. In a bowl, mix potato wedges with olive oil, salt and pepper. Spread the coated wedges on a baking sheet and roast them in oven for 20 minutes.
Roasted Red Beets
2 large red beets
1 cup blended oil
3 cups water
¼ cup kosher salt
Directions:
Preheat oven to 325° F. In sauce pan, combine beets, oil, water, and salt and cover with foil. Place sauce pan in oven and cook until beets are tender, usually one hour to one hour and 15 minutes. Cool the beets down until warm and peel them. Dice beets into medium-sized triangle shapes.
Pickled Swiss Chard Root
3 oz. diced Swiss chard root, small
1 cup white wine vinegar
½ cup water
½ cup sugar
1 tsp. mustard seed
Directions:
In sauce pan, bring white wine, water, sugar, and mustard seed to a boil. Remove from heat add the Swiss chard root and cool the mixture.
Fried Shaved Carrot Garnish (optional)
1 medium carrot
Pinch of salt
Directions:
Heat fryer to 325° F. Peel the carrot’s outer skin and discard. Then peel the carrot into shavings. Place carrot shavings into fryer for 20 – 25 seconds. Place carrot shavings on paper towel to cool and allow to become crispy. Season with salt as desired.

Final steps:
Once all of the components are prepared according to their individual instructions, toss them together and place on serving platter. Top with shaved carrot garnish. Enjoy!

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Deer Valley Resort shared INSIDER cheese's Fireside Raclette.

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Justin Gore, Don Teal and 23 others like this

View previous comments

Tom JermannTake it from a Swiss, the portion is way too big at one time. By the time you are half way thru, the rest of the cheese is cold and rubbery. Also, we never cover our side dishes i.e. steamed potatoes or cornichons and silver onions. Sprinkle a bit of Paprika on the cheese.

3 hours ago   ·  1

2 Replies

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Hilda Leuterio GigioliAlternative, Raclette grill - smaller portion

Attachment2 hours ago
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Earth Storm JacobsNo, you suck showing that to a cheese junkie. I want, bad.

3 hours ago
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Jennifer StebenAmy 'Lore' Good this is one of our faves when we go skiing in Utah. You need this!

2 hours ago

1 Reply

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Cathi Rowland GrangerThe raclette fireplace is Wonderful!!

3 hours ago
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Eric González-PonsKwynn you won't believe this!

3 hours ago

1 Reply

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Chris TilleyThis is the most expensive cheese ever.. great restaurant though

3 hours ago
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Chalese EastmanColtan J. Eastman I'm positive we need to go here...

2 hours ago

1 Reply

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Courtney FrainMary Marisa Saffronia Jason I can't believe we missed out on this.

4 hours ago   ·  1

2 Replies

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Jeff YatesI love the fat free cheese and the veggie sandwich 🥪 was delicious

1 hour ago
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Jennifer Winus-RobinsonVicky Angerthal- put it on the list!!!!

3 hours ago

2 Replies

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Jennifer BawdenAlexandria Caver cheeeeese!!!!

5 hours ago   ·  1

1 Reply

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Jill Catalano TrosoI’ve been there! Amazing Raclette!

5 hours ago   ·  1
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Donna TiptonThis was as good as it looks!

2 hours ago
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Jason ErvinUmmmm You can just bring me a couple of plates of this next time you come in Jennifer Ervin!!

4 hours ago

2 Replies

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Simone AlbertRaclette Patrick Albert. We should have done this while we were there. Have to go back!

1 hour ago
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Naomi P. DupreUMMMMM Travis Dupre!!! Date night in a few weeks???

5 hours ago   ·  1

1 Reply

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Yasmin PixtonDeer Valley Resort what restaurant do I have to book for this?

2 hours ago
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Meredith GorskiThomas A Gorski we have to do this when we go out

4 hours ago   ·  1

1 Reply

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David HolzWay to much fat

5 hours ago
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Emina DugumovicSelma and Lauren check this out if you can. 🧀🍷

45 minutes ago   ·  1
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May L. HarrisEric Harris, I think we need this...

4 hours ago
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McHale ChriswellChristian Jayhawk Chriswell this is in park city!!! I think I'm in cheese heaven

3 hours ago
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Rachel HermanStuart Herman why havent we done this?!

2 hours ago   ·  1
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Joan WakeWe could do that Douglas Wake!

3 hours ago
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