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Recipe by Rorie Weisberg

Root Hash

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Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

This is a festive yet wholesome favorite. Instead of starchy white potatoes, I like to serve this butternut squash, turnip, rutabega, and carrot bake, tossed in a little oil and freshly flavored. Serve with Garlic Asparagus and Cauliflower-Rice Stuffed Capons.

Ingredients

Main ingredients

  • 1 butternut squash, peeled and cut in small chunks

  • 1 turnip, peeled and cut in small chunks

  • 1/2 medium-sized rutabaga, peeled and chunked (optional)

  • 3 carrots, peeled and chunked

  • 1–2 tablespoons Gefen Olive Oil or avocado oil (or use an oil spray bottle)

  • fresh garlic, to taste

  • salt, to taste

  • pepper, to taste

  • fresh or dried chives

Directions

Prepare the Root Hash

1.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

2.

Mist all veggies with oil and season to taste.

3.

Line two to three metal baking sheets with Gefen Parchment Paper and spray the parchment with oil. Place the seasoned veggies on the sheets, keeping them far apart from each other so they don’t get mushy.

4.

Bake uncovered, mixing a few times and alternating racks, for 40–45 minutes or until desired crispiness is reached. Warm uncovered.

Credits

Photography: Hudi Greenberger Food Styling: Janine Kalesis

Root Hash

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leah
leah
5 years ago

Advanced prep. Does this freeze well?

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Cnooymow{shman
Cnooymow{shman
Reply to  leah
5 years ago

I don’t love to freeze roasted veggies.