Root Vegetable Hash

Prep time: 20 mins
Cook time: 1 hour and 10 mins

For a CSA beginner, winter’s root vegetables can be off-putting or even down right daunting. Let’s face it, few people grew up eating rutabagas and kohlrabi.  But if you’re cooking seasonally, root vegetables are a fact of winter. One that's very easy to love. You’ll find their robust, often sweet and comforting flavors to be a fantastic counter-balance for frigid winter temperatures.

Today’s recipe shows one of the simplest ways to enjoy their hearty goodness: roasting them into a root vegetable hash. You'll get the varied character of each individual vegetable in a combination that's tastier than the sum of its components. And why not add cranberries (also common in many winter CSA’s) to really pack some zing?

In our home, we love this one for a Sunday night.  We’ll roast off a large batch, and then sauté up bits throughout the week. Pair the hash with eggs for breakfast, or a nice cut of fish or meat at dinner.
Afraid this dish takes too much time? Let us stop you there. Here is a little guide of things you can do while everything's in the oven.

Things to do While Roasting

• Do the dishes
• Take a shower 
• File your taxes
• Watch a Leonardo DiCaprio movie
• Take the dog for a walk
• Finally shovel the sidewalk (your elderly neighbors will love you for it)
• Have sex

You get the idea – roasting affords you time to get things done. Throw everything in, walk away, and let the oven do the work.

Ingredients (Serves 6):

• 2lbs potatoes
• 1 large rutabaga
• 2 large parsnips
• 1 bunch turnip greens
• 1 yellow onion
• 4 garlic cloves
• 1 cup fresh cranberries
• 3 Tbs apple cider vinegar
• 2 Tbs thyme
• 1 Tbs herbes de provence
• 2 tsp chili flake
• Salt and pepper

Directions:

• Chop all root vegetables into evenly-sized pieces – peeling rutabaga and parsnip first – and toss everything in a mixing bowl with olive oil, salt, pepper, and thyme.
• Transfer to a large sheet tray and roast in the oven at 400 degrees for one hour or until soft and nicely browned.
• Mix cranberries into the root vegetables after 45 minutes of roasting.
• While the root vegetables are roasting, chop the onion,  garlic, and turnip greens
• When the root vegetables are cooked, heat a large sauté pan on the stove and oil generously.
• Sauté the onions on medium-high heat until they become translucent. (about 5 minutes)
• Add the garlic and let it turn a roasty golden brown
• Add apple cider vinegar
• Add in roasted root vegetables and turnip greens and cook until the greens wilt and tenderize
• Season with herbes de provence, chili flake, salt, and pepper