Root Veggie Hash with Mustards Smoked Salmon and Carrot Top Pesto

Ingredients

• For the root veggie hash
• 1 medium-large leek, cleaned, trimmed, halved lengthwise, white and light green parts sliced into half moons
• 1 bunch carrots, tops removed and reserved, carrots peeled and chopped into 1/2? cubes
• 1 russet potato, scrubbed and chopped into 1/2? cubes
• 1 medium sunchoke, scrubbed and chopped into 1/2? cubes
• 1 tablespoon butter
• 2-3 tablespoons extra-virgin olive oil
• 1 teaspoon black mustard seeds, toasted
• 1 scant tablespoon country Dijon mustard
• 1/3 cup smoked salmon, chopped
• For the carrot top pesto
• 1/4 bunch carrot tops, washed, large stems removed and discarded
• 1 small clove garlic, peeled
• 1/2 teaspoon sugar
• 1-2 tablespoons pine nuts, toasted
• extra-virgin olive oil

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