An open letter to root vegetables:
Dear Root Vegetables,
Oh, root vegetables, how I love thee. I love the way you sweeten ever-so-slightly when roasted in the oven, with your edges so crisp, but your middles so soft and fluffy. I love the way your flavors can be so different, and yet you always adapt so well to similar preparations. Not all vegetables can accomplish this. I mean, I love broccoli and I love cauliflower, but have you ever tried to swap the two interchangeably within recipes? Let me tell you, a lot can get lost in that translation, so I advise you to steer clear of that experiment. It’s not like you, root vegetables. You’re all so friendly to one another, so perfectly matched.
I mean, I just made this great vegetable hash out of three different types of root vegetables, and the whole time I was making it I was wondering how many other root vegetables I could throw into the mix and still achieve the same comforting, savory bite. The answer to that query is, of course, that I could throw in all the root vegetables and always end up with a fantastic combination. Here I have parsnips, sweet potatoes, and red potatoes, but I could easily throw in a diced carrot, a turnip, or even a golden beet and effortlessly end up with a lovely, delicious platter of food. Maybe next time I will give a new cast of root vegetables a try in this recipe. I am sure it will be delicious. I mean, I am sure you will be delicious. Oh, dear. I am sorry. It just occurred to me that, uh, I am going to have to eat you as soon as you read this. Well. This just got rather uncomfortable. My apologies.
All the best,
Roasted Parsnip and Potato Hash Recipe
1 large parsnip, peeled if the skin is tough
1 medium orange-fleshed sweet potato, peeled if the skin is tough
1 large red potato
3 large cloves of garlic
1 large shallot
2 tablespoons olive oil
salt and pepper to taste
handful of chopped Italian parsley
Preheat oven to 400 degrees Fahrenheit. Arrange a rack in the second-lowest position.
Dice the parsnip and potatoes into very small ¼-inch chunks. Very coarsely chop the garlic into rough quarters. Slice the shallot in half lengthwise, then into medium ribs. Combine parsnip, potatoes, garlic, and shallot on a large, heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, then toss everything together to combine.
Roast on second-lowest oven rack for 20 minutes, until the bottoms of the root vegetables are nicely browned. Toss the vegetables around a bit, turning them over as much as possible, then continue to roast them for another 5 minutes, until the edges are crisp and golden.
Sprinkle with chopped fresh Italian parsley, then serve with softly fried or poached eggs.
Serves 2 to 4 people, depending on how generous you make the servings.