WINTER VEGETABLE HASH (Derived from a recipe in Food Day Magazine, Oregon )
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1 small celery root (2-3 cups, diced) 1 large turnip (about 2 cups,diced 1 lb parsnips (3 1/2 cups diced) 1 medium potato (1 cup diced) 2 cloves garlic, minced 1/2 cup onion, chopped 3 Tbsp olive oil 1 tsp sea salt 1 tsp dried thyme 1 tsp chopped fresh rosemary 1/4 cup white wine vinegar Peel celery root, turnip, parsnips, carrots and potatoes. Cut into 1/4 - 1/2 inch cubes. Combine in a large bowl with garlic and onion and mix well. Preheat oven to 350 degrees. Heat olive oil in a large deep frying pan over medium-high heat. Add diced vegetables and saute for 15 minutes, turning occasionally with a spatula. Stir in salt, thyme and rosemary. Add vinegar and toss with the vegetables, turning rapidly with a spatula, and scraping up any caramelized bits in the bottom of the pan, until the vinegar has evaporated. Place ban of vegetables in the over and roast for 45 minutes, or until vegetables are soft and have begun to brown on the top.