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Gallery The Elms’ Root Vegetable Red Flannel Hash Recipe Summary Servings: 10
Ingredients Ingredient Checklist 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
Gallery The Elms’ Root Vegetable Red Flannel Hash
Recipe Summary Servings: 10
Gallery
The Elms' Root Vegetable Red Flannel Hash
The Elms’ Root Vegetable Red Flannel Hash
The Elms’ Root Vegetable Red Flannel Hash
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 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
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.
Reviews
Add Rating & Review 7 Ratings 5 star values: 5 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 7 Ratings 5 star values: 5 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
7 Ratings 5 star values: 5 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
7 Ratings 5 star values: 5 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
7 Ratings 5 star values: 5 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 5 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
All Reviews for The Elms’ Root Vegetable Red Flannel Hash
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for The Elms’ Root Vegetable Red Flannel Hash
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
