The elms' root-vegetable red-flannel hash

8 servings

Ingredients

Quantity Ingredient
2 mediums Beets; peeled
2 Apples such as Macoun or Winesap
Juice of 1 lemon
1 medium Baking potato
1 medium Celery root
1 small Butternut squash
4 tablespoons Unsalted butter
1 medium Onion; diced
Salt
Freshly ground pepper
2 tablespoons Flat-leaf parsley; chopped
Ice water; for bath

Directions

Heat oven to 475 degrees. Enclose beets in aluminum foil. Bake until a knife easily pierces beets, about 45 minutes. Let cool 1 hour. Meanwhile, peel, core and cut apples into ¼-inch dice. Toss apples with lemon juice.

Bring a large stockpot of salted water to a boil. Peel potato and cut into ¼-inch dice. Blanch potato for 1 minute, and transfer to ice-water bath to stop cooking. Remove potato from bath; drain in colander. Peel celery root and cut into ¼-inch dice; peel, seed and cut squash into ¼-inch dice. Repeat blanching process for celery root and squash, blanching each for 2 minutes. In a heavy skillet over medium-high heat, melt butter until bubbling. Add onion, and cook until softened, about 2 minutes. Add celery root, and cook 2 minutes. Add potato; cook 1 minute. Add beets and apples; cook, stirring, until all ingredients are tender, about 3 minutes. Season to taste. Remove from heat; sprinkle with parsley. Serves 8 to 10.

Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."

Per serving: 181 Calories (kcal); 6g Total Fat; (27% calories from fat); 3g Protein; 33g Carbohydrate; 16mg Cholesterol; 40mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Converted by MM_Buster v2.0n.

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