Adapted from A New Way to Cook by Sally Schneider (Artisan, 2001). Copyright 2001 by Sally Schneider..
Prep time: 25 min
Cook time: 45 min
Total time: About 1 hour 10 min
Yield: 4 servings
This melange of sliced winter root vegetables roasts into a chewy hash that makes a delicious side dish, as well as an addition to many recipes. Use it in stews, and in salads based on beans or grains, or serve it as a comforting meal in itself, accompanied by a few slices of aged goat cheese.
3 to 3-1/2 pounds root vegetables, such as parsnips, carrots, celery root, parsley root, turnips and/or potatoes in any combination
2 medium onions, peeled
1 tablespoon plus 2 teaspoons extra-virgin olive oil, rendered bacon or pancetta fat, or brown butter
3/4 teaspoon kosher salt
Freshly ground black pepper
1. Preheat oven too 400 degrees.
2. Peel the root vegetables. Cut celery root into 1-inch-thick slices, then cut each slice into 1/4- to 1/3-inch thick strips; cut crosswise to make 1/4- to 1/3-inch dice. If any of the other vegetables are thicker than 1-1/2 inches in diameter, cut them lengthwise in half, then cut crosswise into 1/4- to 1/3-inch-thick slices. Cut the onions into eights through the root ends, leaving the wedges intact. (You should have about 8 cups of vegetables.)
3. Using a lightly dampened brush, brush a heavy baking sheet with some of the oil. Lay the onion wedges cut side down in one corner of the pan. Scatter the root vegetables over the rest of the pan. Using the brush dipped in the remaining oil, toss and brush the root vegetables until they are completely coated with oil, then brush the tops of the onions. Sprinkle all the vegetables with the salt and pepper.
4. Roast, turning the vegetables every 15 minutes or so with a spatula, until they are tender and golden, about 45 minutes.
In Advance: Up to 4 hours ahead, prepare all the vegetables except the onions (which will become acrid), brush them with the oil on the baking sheet, and cover tightly with plastic wrap. Set aside at room temperature. Just before roasting, arrange the onion wedges in one corner of the pan. The cooked hash can be stored, covered, in the refrigerator for up to 3 days. Warm in a nonstick skillet over moderate heat.
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