What to do:
- In small saucepot, heat beet and enough water to cover by ½ inch to boiling over medium-high heat. Reduce heat to medium-low and cook 20 to 25 minutes or until fork tender; drain and cool.
- Meanwhile, in medium saucepot, heat parsnips and enough water to cover by 1 inch to boiling over medium-high heat; cook 1 minute. Add potatoes and squash, and cook 3 minutes or until vegetables are just tender. Add Brussels sprouts and cook 1 minute; drain.
- In large skillet, cook onion in 1 tablespoon oil over medium-high heat 3 minutes or until onion is soft; reduce heat to medium. Add thyme, 1½ teaspoons salt, ½ teaspoon pepper, vegetable mixture and remaining 1 tablespoon oil, and cook 5 minutes or until vegetables are lightly browned, stirring occasionally; keep warm. Makes about 6 cups.
- With paper towel, rub skin off beet, then shred with box grater. In small bowl, toss beet with orange juice and zest, 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.
- To large skillet with 2-inch-high sides, add water to fill halfway, vinegar and remaining 1/8 teaspoon salt; heat to boiling. Carefully crack eggs, 1 at a time, into small cup. Slowly slide eggs into water while immersing cup slightly in water. Cover tightly with lid and remove from heat. Let stand 3 minutes, or until egg white is cooked through and yolk is slightly soft.
- Serve vegetable hash topped with cheese, poached egg and beet garnished with thyme sprig, if desired.
Approximate nutritional values per serving: 465 Calories, 20g Fat (9g Saturated),
215mg Cholesterol, 1134mg Sodium, 52g Carbohydrates, 10g Fiber, 20g Protein