Recipe: Roasted Root-Vegetable and Hazelnut Hash

ROASTED ROOT-VEGETABLE AND HAZELNUT HASH

2 Yukon Gold potatoes, quartered
1 parsnip, peeled and diced
1 carrot, peeled and diced
1 turnip, peeled and diced
2 large garlic cloves, peeled and trimmed of hard root end
2 tablespoons chopped hazelnuts
1 tablespoon peanut oil or vegetable oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper to taste
2 tablespoons butter, softened at room temperature

Heat oven to 350 degrees F.

Mix potatoes, parsnip, carrot and turnip in a bowl with all remaining ingredients except butter. Place the mixture in a roasting pan in the heated oven.

Roast the mixture, stirring occasionally, for 15 to 20 minutes or until the root vegetables are fully cooked.

Mash the roasted garlic cloves with a fork and mix well into the hash along with the butter. If needed, adjust seasoning to taste and serve.

Makes 4 to 6 servings.