Jeremy's Fall Vegetable Hash
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Total Time: 60
Yield: Yield: 6 to 8 servings
Jeremy Sewall is the chef we turn to for scrumptious seafood at Lineage, his Brookline, Massachusetts, restaurant. Here he offers an excellent autumn accompaniment: a delicious and easy way to make good use of just about every part of your farm stand bounty.Ingredients:
1 pound fingerling potatoes2 tablespoons olive oil
1-1/2 teaspoons chopped fresh rosemary
1-1/2 tablespoons unsalted butter
1 small butternut squash, peeled, deseeded, and diced into 1/4-inch pieces
2 parsnips, peeled and diced into 1/4-inch pieces
1-1/2 shallots, peeled and thinly sliced
1 garlic clove, minced
1/2 cup dried cranberries
1 cup baby spinach
Juice and zest of 1/2 lemon
Kosher or sea salt and freshly ground black pepper
Instructions:
Heat oven to 350 degrees. Slice potatoes into quarters and place in a roasting pan. Toss with olive oil and rosemary; bake 20 to 30 minutes or until lightly browned. Cool to room temperature and set aside.
In a large nonstick pan over medium-high setting, melt butter and heat until it begins to brown. Add squash and parsnips; cook until they soften and begin to brown, 8 to 10 minutes. Add shallots and minced garlic; saut
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