Root Vegetable Hash

By: Hannah Lee Leidy
Photo by Jonathan Boncek

Food Culture of the South

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Serves 6 to 8

  • 1 large red potato

  • 1 small sweet potato, peeled
  • 1 large parsnip, peeled

  • 1 medium rutabaga, peeled

  • 1 medium turnip, peeled

  • 1 medium celery root, peeled
  • 2-3 tablespoons olive oil
  • Salt and pepper to taste

  • 3 tablespoons chopped parsley

Preheat oven to 375 degrees. Dice vegetables into ½-inch cubes. Transfer vegetables to a bowl, drizzle with olive oil, and season with salt and pepper; toss to coat. Spread into a single layer on a baking sheet and roast until soft and beginning to brown, about 30 to 40 minutes. Sprinkle with parsley before serving.

From Move Over, Turkey.

  • Recipe by John Ondo

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