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Minnesota Hmong Hotdish

Minnesota Hmong Hotdish with roasted root veggies, pork and a red curry gravy all topped with tater tots, scallions, cilantro and a squeeze of lime!
Difficulty: Easy
Time: 40-45 min

Do I need to say more? This is comfort, fun/different carb-full tangy! You know the drill. This delicious Hmong hotdish is the impersonation of the beautifully diversity Minnesota of today!

Yia Vang
This recipe was designed by local chef:
Chef Yia Vang of Union Kitchen
Yia Vang is the proprietor of the pop-up restaurant Union Kitchen. He was born in a refugee camp in Thailand and his father and mother moved their family to the US in 1988. While working in some of the foremost kitchens of Minneapolis (including Nighthawks, Borough, and Spoon and Stable) he began to find his own voice in showcasing Hmong food. His belief is that Hmong isn’t a kind of food but it’s a philosophy of food. Hmong food is not defined by its product. It’s defined by its process. He believes that the melding of many cultures plays a role in the cultural DNA of the Hmong people.
Ingredients
Carrot
Rutabaga
Onion
Scallions
Lime
Cilantro
Red Curry Gravy
Tater tots
Ground Pork
Featured Ingredient Partners:
Scallions: Harmony Valley Farm

Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Roast To cook food with dry heat in an oven or over a fire.
Garnish To add decorative or savory touches to food.

What you need

Medium sauté pan

Foil-lined baking sheet

Baking dish

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Pre-heat oven to 450ºF. Wash and dry all produce. Peel turnip and discard peel, then small dice. Peel carrot and discard peel then small dice. Remove tops and bottoms from rutabaga and discard. Peel, then small dice. Peel onion and discard peel then small dice. Remove root end from scallions, then, bias slice. Cut lime into eighths. Tear cilantro leaves and stems. Remove ground pork from package and pat dry.

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Step 2: ROAST VEGGIES

Place turnip, rutabaga, carrot, and onion on a foil-lined baking sheet. Drizzle with 1 Tbsp. oil and a pinch of salt and pepper. Roast for 15-20 min until softened. While veggies are roasting begin cooking the pork (Step #3).

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Step 3: COOK PORK

Heat 1 Tbsp. oil in medium sauté pan over medium heat. Add ground pork and a pinch of salt and pepper. Cook, breaking apart with a spoon or spatula, until fully cooked, about 5-8 min. The USDA recommends cooking pork to an internal temperature of 145ºF.

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Step 4: MAKE HOTDISH

Place cooked pork, roasted vegetables and red curry "gravy" in the bottom of a baking dish. Toss to incorporate. Top with tater tots.

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Step 5: BAKE HOTDISH

Transfer hotdish to oven and bake for 15-20 min until tater tots are cooked and golden brown.

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Step 6: PLATE YOUR DISH

Divide Hmong Hotdish between two plates. Garnish with scallions, cilantro and lime wedges. Enjoy!