The distinctive flavors of New England’s harvest are set off here by sweet-tart tastes of cherries, cranberries, and raisins. Steam the vegetables a day or two in advance; make the hash just before serving. You’ll need 2 heavy-based skillets to get a crusty bottom.
|5||large carrots, cut into ½-inch dice|
|3||large parsnips, cut into ½-inch dice|
|1||rutabaga, cut into ½-inch dice|
|1||peeled butternut squash, cut into ½-inch dice|
|3||medium Yukon Gold potatoes, cut into ½-inch dice|
|15||Brussels sprouts, leaves separated|
|2||tablespoons olive oil|
|1||small red onion, halved and thinly sliced|
|¾||cup dried cherries|
|¼||cup dried cranberries|
|Salt and pepper, to taste|
|Grated rind of ½ lemon|
1. Fit a large saucepan with a steamer insert and several inches of water. Bring to a boil. Add the carrots, cover the pan, and steam for 7 to 8 minutes or until just tender when pierced with a skewer. With a slotted spoon, transfer to large bowl.
2. Repeat the steaming process, separately cooking the parsnips (5 minutes), rutabaga (8 minutes), squash (6 minutes), and potatoes (8 minutes) in the covered pan and removing them from the pan when just tender. Add more water to the pan if needed.
3. Use tongs to remove the steamer insert from the pan. Add the Brussels sprout leaves and cook for 1 minute. Drain and rinse with cold water; transfer to another bowl (not the one with the steamed vegetables).
4. In 2 large heavy-based skillets over medium-high heat, divide the oil. Add half the onion to each pan and cook, stirring often, for 8 minutes.
5. Divide the cherries, cranberries, raisins, and vegetables (not Brussels sprout leaves) between the skillets. Sprinkle with salt and pepper. Cook, turning the mixture occasionally with a large metal spoon, for 20 to 25 minutes or until golden brown.
6. Stir in the lemon and Brussels sprouts. Taste for seasoning and add more salt and pepper, if you like. Valerie Ryan. Adapted from chef Jeremy Sewall