Tiny Kitchen Magic: Root Vegetable Hash

Well, hello there!  Sorry, I’m a little late this month, good old changing of the weather cruddies got me.  Anyway, as I had discussed last month, I’m doing a two-part recipe this month and next.  This month will bet the side dish.  Next month will be the main protein. This is a fantastic dish to serve with almost anything. I can be a dinner side or used in a breakfast application.  It also employs two supremely underrated and underused vegetables, as you will see in the ingredient list below:

Ingredients:

  • 1/2 celeriac a.k.a celery root, diced  
  • 3-4 parsnips, diced
  • 1 green bell pepper, diced
  • 1 Tbsp butter
  • 1 Tbsp grapeseed oil
  • 2 Tbsp fresh sage, finely chopped
  • 2 Tbsp fresh rosemary, finely chopped
  • Salt and pepper to taste

Ok, let’s talk about it.  I know, that celery root is ugly.  It really is one of the ugliest vegetables you can buy, on the outside anyway.  However, it’s one of the best tasting in my book.  It tastes a bit like its green stalk that grows out of it but has a sweeter taste to it. It is also criminally underused.  It has so many other uses, like being made into a puree that’s like a sweeter mashed potato. Parsnips also get a bad rap.  They too can go the puree route.  You could also make a ridiculously delicious root vegetable bisque with these.  

First thing first, peel it, but use your knife.  That outer skin is a bit too tough to use a vegetable peeler on. Now peel your parsnips.  Once both are peeled, cut the celery root in half, and save the rest for another time.  You want to cut the parsnips, celery root, and green pepper into about ½ inch pieces.  Also, try to keep all the pieces the same size as best as you can.  Uniformity will just make the cooking easier and you won’t have some overcooked and some undercooked pieces because of the size difference. Also, chop your herbs up and put them aside.

Once the vegetables are all chopped, heat a sauté pan on medium heat.  Once it’s hot, add the oil and butter.  Let the butter brown just slightly.  Once it’s just turning brown, add the parsnips and celery root.  Now, this is important.  Do not start stirring it.  You want to let this sit and cook a bit to let the root veggies caramelize a bit.  After about 3-4 minutes on one side. Flip them over.  

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