Red Lion Inn’s Root Vegetable Hash

This one comes from Executive Chef Brian Alberg (also my neice’s husband) of the Red Lion Inn.  Published last month in The Country and Abroad (A great local magazine), I am going to try it for our Thanksgiving table.  If you have favorite family recipes for Thanksgiving, please email them to us.  If we use your recipes, you will win a $25.00 Hammertown Gift Certificate.  There have been several lucky winners already, so please share your favorites.  Remember, we like to use fresh, local and seasonal ingredients….no more String Bean Casserole with Cream of Mushroom Soup and canned onion rings for me or our readers!0711p153-root-vegetables-l


  • 1/2 pound celery root, diced
  • 1/4 pound sweet potato, diced
  • 1/4 pound rutabaga, diced
  • 1/4 pound parsnips, diced
  • 2 red onions, diced
  • 1/4 cup olive oil
  • 2 TBL fresh rosemary, diced
  • 2 TBL fresh thyme, diced
  • Salt and pepper to taste

Toss all ingredients together, and place on a sheet pan in a thin layer, lined with parchment paper (available at Hammertown).  Roast at 350 degrees until golden.

Yield:  6 portions

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