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Recipe of the day: Root Vegetable Hash

Root Vegetable Hash

4 to 6 servings

This hash is more than a makeover of last night’s leftovers. A combination of cubed roots vegetables, in this case sweet potato, turnips and celeriac, are cooked with a little bacon, onion and a finish of nutmeg.

The resulting dish is full of flavor, hearty enough to serve as a meal itself. It’s also a wonderful side dish for roast meats or a perfect for a Sunday breakfast topped with poached eggs.

Any combination of root vegetables can be used; you’ll need a generous 5 cups’ worth, cut into 1/2- to 3/4-inch pieces.

1 tablespoon olive or vegetable oil

2 slices uncooked bacon (about 1 1/2 ounces), cut into 1/2-inch dice

1/2 cup finely diced onion (2 ounces)

3/4 pound sweet potato(es), peeled and cut into 1/2- to 3/4-inch cubes

1/2 pound turnip(s), peeled and cut into 1/2- to 3/4-inch cubes

3/4 pound celeriac (celery root), peeled and cut into 1/2- to 3/4-inch pieces

1 cup store-bought or homemade low-sodium chicken broth


Freshly ground black pepper

1/2 teaspoon freshly grated grated nutmeg

2 tablespoons snipped or chopped chives

Heat the oil in a large saucepan, preferably nonstick, over medium-high heat. Add the bacon and cook, stirring for 2 to 3 minutes, until it begins to render, then add the onion. Cook for 2 to 3 minutes, stirring, until the onion just starts to soften.

Add the sweet potato(es), turnip(s) and celeriac, stirring to combine. Add the chicken broth; season with salt and pepper to taste. Cover and bring the broth to a boil, then reduce the heat to medium or as needed to maintain a low boil. Cook for 10 to 15 minutes, stirring occasionally, until the vegetables are fork-tender.

Remove the cover and increase the heat to medium-high to bring to a rapid boil. Cook for 5 to 6 minutes, stirring frequently, until the broth has evaporated.

Remove from the heat and add the nutmeg, along with 1 tablespoon of the chives, stirring to combine. Taste and adjust seasonings as needed. Transfer to a serving dish or to individual plates; top with the remaining chives and serve hot.

 NUTRITION Per serving (based on 6): 173 calories, 5 g protein, 21 g carbohydrates, 8 g fat, 2 g saturated fat, 9 mg cholesterol, 257 mg sodium, 4 g dietary fiber

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