|Roasted Root Vegetable Hash|
Feb 26th, 2005
I'm about ready for spring at this point. Fresh asparagus, tiny green peas, spring onions, they all sound really good about now. But winter is still hanging on in Seattle, or was two weeks ago when I busted out this root vegetable hash. Today the trees are popping out in white and pink and I have a yellow pot full of miniature daffodils in bloom on my front steps. This is the time of year when we get cruelly tossed back in forth between winter and spring - it snowed in Paris yesterday, today it will be in the 60's in Seattle. So all this blathering is really just to say that while I'm craving the fresh vegetables of spring, there are still days that make me break out the comforting squashes, soups, and root vegetables of winter.
This Roasted Root Vegetable Hash is an easy preparation when you're looking for something a little new. You can make it as rooty as you'd like - I used celeriac, turnips, and carrots, but you could replace the turnips with potatoes for a more familiar taste. It's a good side dish with meats, but could also be served as a main dish with a good cheese and a big red wine.
Roasted Root Vegetable Hash3 to 3 1/2 pounds root vegetables, such as parsnips, carrots, celery root (celeriac), parsley root, turnips, and/or potatoes, in any combination
2 medium onions, peeled
1 tbsp plus 2 tsp extra-virgin olive oil, rendered bacon or pancetta fat, or brown butter
3/4 tsp kosher salt
Freshly ground black pepper
Preheat the oven to 400F.
Peel the root vegetables. Cut celery root into 1-inch-thick slices, then cut each slice into 1/4- to 1/3-inch dice. If any of the other vegetables are thicker than 1 1/2 inches in diameter, cut them lengthwise in half, then cut crosswise into 1/4- to 1/3-inch slices. Cut the onions into eighths through the root ends, leaving the wedges intact. (You should have about 8 cups of vegetables.)
Using a lightly dampened brush, brush a heavy baking sheet with some of the oil [or just spray it with a cooking spray]. Lay the onion wedges cut side down in one corner of the pan. Scatter the root vegetables over the rest of the pan. Using the brush dipped in the remaining oil [or your fingers], toss and brush the root vegetables until they are completely coated with oil, then brush the tops of the onions. Sprinkle all the vegetables with the salt and pepper.
Roast, turning the vegetables every 15 minutes or so with a spatula, until they are tender and golden, about 45 minutes. [I put a few sprigs of rosemary in with the veggies.]
-A New Way to Cook, Sally Schneider