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.


  • 2 medium beets, peeled

  • 2 apples, such as Macoun or Winesap, peeled, cored, and cut into ¼-inch dice

  • Juice of 1 lemon

  • 1 medium baking potato, peeled and cut into ¼-inch dice

  • 1 medium celeriac (celery root), peeled and cut into ¼-inch dice

  • 1 small butternut squash, peeled, seeded, and cut into ¼-inch dice

  • 4 tablespoons unsalted butter

  • 1 medium onion, cut into ¼-inch dice

  • Salt, to taste, plus more for water

  • Freshly ground black pepper

  • 2 tablespoons fresh flat-leaf parsley, coarsely chopped


  1. 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.

  2. 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.

  3. 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.

  4. Remove from heat; sprinkle with parsley. Serve.

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