Jeremy’s Fall Vegetable Hash
Jeremy Sewall is the chef we turn to for scrumptious seafood at Lineage, his Brookline, Massachusetts, restaurant. Here he offers Fall Vegetable Hash — an excellent autumn accompaniment: a delicious and easy way to make good use of just about every part of your farm stand bounty.
Jeremy Sewall is the chef we turn to for scrumptious seafood at Lineage, his Brookline, Massachusetts, restaurant. Here he offers Fall Vegetable Hash — an excellent autumn accompaniment: a delicious and easy way to make good use of just about every part of your farm stand bounty.
Yield:
Yield: 6 to 8 servingsIngredients
1 pound fingerling potatoes
2 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; sauté, stirring often, until shallots are translucent, about 2 minutes. (Be careful not to brown the garlic.)
Add cranberries, spinach, and potatoes, stirring often; cook until spinach has wilted. Season with lemon juice, zest, salt, and pepper. Serve warm.
Adapted from Jeremy Sewall’s recipe in The Boston Chef’s Table by Clara Silverstein (Falcon/Globe Pequot Press, 2007)
