Festive Root Veggie Hash created for the Virtual Vegan Potluck

This type of recipe is all the rage in Nashville, right now.  With the abundance of root veggies during this time of the year, and the incredible nutritional value of these delicious, colorful tubers and such, they are the perfect addition to your next food gathering–one like the amazing Virtual Vegan Potluck, for which I finally created and posted this recipe, or one in person!

Pick your favorite root vegetables.  I have listed, for the recipe, my favorite combination for this dish.  If you are missing carrots, for instance, add those.  Adjust the spices to your own taste.  If you are looking for a sweeter hash, consider things like ginger, allspice, and nutmeg.  I prefer to make this with the fresh rosemary from my garden (which will last throughout the winter, here), a mix of cracked peppers (black/red/green/white), salt, and a little cayenne.

Also, consider adding a slice of the best marinaded baked tofu (ever!) or a vegan poached egg on top of the hash when serving.  The addition makes this a perfect 1-bowl meal.

Image courtesy of Simon Howden / FreeDigitalPhotos.net

Festive Root Veggie Hash

Prep time: 25 min
Cook time: 45 min
Total time: About 1 hour 10 min
Yield: 4 servings

Ingredients

• 3 to 3-1/2 pounds root vegetables: beet, sweet potato, celery root, parsnip, turnips and/or potatoes
• 2 medium onions, peeled
• 1 whole bulb of garlic, cloves separated and peeled
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil, coconut oil (softened), or grapeseed oil
• 3 tablespoons of finely chopped rosemary, separated
• Freshly ground pepper
• 1/4-1/2 teaspoon ground cayenne
• 1 teaspoon sea salt

Instructions

1. Preheat oven too 400 degrees.
2. Prepare the root vegetables.  Keep the beet separate from the rest of your veggies (even when roasting), so that they don’t make everything beet colored.  Peel beet and celery root. Cut all of the veggies into a 1/4 to 1/3-inch dice:  first cut 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. Cut the onions into eights through the root ends, leaving the wedges intact. (You should have about 8 cups of vegetables.)
3. Place all of the veggies in a large bowl (except beets), and toss with oil, 2 tablespoons of rosemary, pepper, cayenne and salt.  Drizzle the beets with a little oil and toss.
4. On 1 extra large (or 2 large), parchment paper lined cookie sheets lay the onion wedges cut side down, randomly on the pan. Scatter the root vegetables over the rest of the pan.  Place the garlic cloves, interspersed among the root vegetables.  Try to get everything in a single layer, if possible.
5. On 1 small, parchment paper lined cookie sheet, scatter the beets.
6. Roast, turning the vegetables every 15 minutes or so with a spatula, until they are tender and golden, about 45 minutes.
7. Remove from the pan and sprinkle the remaining rosemary and some fresh pepper (toss if you like).
8. Spoon 1/4 of the mixture into a bowl, top with Mmm-mmm Tofu, and serve.

Notes:  The cooked hash can be stored, covered, in the refrigerator for up to 3 days. Warm in a nonstick skillet over moderate heat.