Root Vegetable Hash

Yields
Serves 6 to 8

Recipe by John Ondo

Ingredients

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

Directions

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.

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Ingredients

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