This side dish, from Risa Nye, is a perfect complement to chicken, beef, pork, or even leftover turkey!
Harvest Hash Recipe
Makes 4 side-dish servings
1 russet potato (1/2 pound)
3 medium parsnips (1/2 pound), peeled and cut into 1⁄2 inch cubes (1 1⁄4 c.)
1⁄2 pound butternut squash, peeled and cut into 1⁄2-inch cubes (1 1⁄4 c.)
1⁄2 stick unsalted butter, cut into pieces
3 shallots, halved lengthwise and thinly sliced crosswise
3 cloves garlic, chopped
1⁄2 tsp salt
1⁄4 tsp. black pepper
1 1⁄2 to 2 tsp. chopped fresh sage
Peel potato and cut into 1⁄2 -inch cubes. Bring a 5 to 6 quart pot of salted water to a boil and cook potato until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a colander. Cook parsnips and squash together in same boiling water until crisp-tender, about 3 minutes, then drain in colander. Heat butter in a 12-inch heavy skillet over moderately high heat, swirling skillet occasionally, until foam subsides and butter begins to brown, about 2 minutes. Add shallots and garlic and sauté, stirring occasionally, until shallots are golden brown, about 5 minutes. Add parcooked vegetables, salt and pepper and sauté, stirring occasionally, until browned and tender, about 7 minutes. Stir in sage to taste.
