The Elms' Root Vegetable Red Flannel Hash
This recipe comes from the Elms restaurant and tavern in Ridgefield, Connecticut, and makes an excellent accompaniment to our Perfect Roast Turkey.
- Servings: 10
Source: Martha Stewart Living, November 1997
- 2 medium beets, peeled
- 2 apples, such as Macoun or Winesap, peeled, cored, and cut into 1/4-inch dice
- Juice of 1 lemon
- 1 medium baking potato, peeled and cut into 1/4-inch dice
- 1 medium celeriac (celery root), peeled and cut into 1/4-inch dice
- 1 small butternut squash, peeled, seeded, and cut into 1/4-inch dice
- 4 tablespoons unsalted butter
- 1 medium onion, cut into 1/4-inch dice
- Salt, to taste, plus more for water
- Freshly ground black pepper
- 2 tablespoons fresh flat-leaf parsley, coarsely chopped
Heat oven to 475 degrees. Wrap beets in aluminum foil. Bake until a knife easily pierces beets, about 45 minutes. Let cool 1 hour. Meanwhile, toss apples with lemon juice.
Bring a large stockpot of salted water to a boil. Meanwhile, prepare an ice-water bath. Blanch potato for 1 minute, and transfer to ice-water bath to stop cooking. Remove potato from bath; drain in colander. Repeat 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. Serve.