Root vegetable hash

December 22, 2010

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Serves 8

1/2 pound bacon (about 8 slices), cut into 1/2-inch pieces
2 celery roots, peeled and cut into 1/2-inch dice
2 sweet potatoes, peeled and cut into 1/2-inch dice
1 rutabaga, peeled and cut into 1/2-inch dice
3 parsnips, cut into 1/2-inch dice
2 red onions, cut into 1/2-inch dice
1/4 cup olive oil
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
Salt and pepper, to taste

1. Set the oven at 350 degrees. Have on hand 2 rimmed baking sheets.

2. In a large skillet over medium heat, cook the bacon for 10 minutes, turning often, until it is slightly rendered; it should not be golden. Remove from the pan. Discard the bacon fat.

3. In a large bowl, combine the celery roots, sweet potatoes, rutabaga, parsnips, and onions. Add the bacon, olive oil, rosemary, thyme, salt, and pepper. Toss well and divide the mixture between the 2 sheets.

4. Roast for 40 minutes or until the vegetables are tender and golden.

Adapted from the Red Lion Inn