Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes The Elms' Root Vegetable Red Flannel Hash 4.4 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 10 This recipe comes from the Elms restaurant and tavern in Ridgefield, Connecticut, and makes an excellent accompaniment to our Perfect Roast Turkey. Ingredients 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 Directions 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. Rate it Print