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 Perfect Roast Turkey.
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, and serve.
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