Roasted Root Vegetable Hash
3 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