Harvest Hash with Polenta at The Jefferson Market

Popular Harvest Hash recipe from The Jefferson Market.

By / Photography By Fresh Coast | February 05, 2019

Ingredients

For the Hash
  • 1 cup peeled and cubed butternut squash
  • 1 cup peeled and cubed parsnips
  • 1 cup peeled and cubed carrots
  • 1 cup peeled and cubed starchy potato (russet)
  • 2 tablespoons olive oil
  • salt and pepper
For the Polenta
  • 6 cups vegetable stock
  • 2 cups coarsely ground polenta or corn meal
  • 1 teaspoon minced fresh rosemary
  • 2 teaspoons minced fresh sage
  • salt and pepper
For the cider honey
  • ½ gallon apple cider (not juice!)

Preparation

For the hash

Preheat oven to 400°. Place all veggies on a lined baking sheet, drizzle with olive oil and mix lightly to coat. Season with salt and pepper. Roast in preheated oven until just tender, about 15–20 minutes.

For the polenta

Bring vegetable stock to a boil over high heat. Pour polenta slowly and steadily into boiling stock, whisking constantly to avoid clumping.

When the mixture again reaches a low boil, reduce heat to medium and whisk in herbs. Add salt and pepper to taste. Cook according to package directions, at least 15–20 minutes, stirring frequently. The desired texture will be toothsome, not mushy.

For the cider honey

Bring cider to a boil in a large saucepot and let it cook at a low boil, skimming the surface of impurities regularly, until reduced to about 1½ cups of syrup. The desired result will look like a thick, glossy, dark amber honey. (Cider honey can also be used as a meat glaze, a soup garnish or an ingredient in a sweet/tart salad dressing.)

About this recipe

To serve hash: In a mixing bowl, drizzle a little cider honey over the roasted root vegetables and toss gently to coat. Place a scoop of polenta in a soup bowl, add a portion of the glazed vegetables on top and garnish with a little chopped fresh parsley for color.

Ingredients

For the Hash
  • 1 cup peeled and cubed butternut squash
  • 1 cup peeled and cubed parsnips
  • 1 cup peeled and cubed carrots
  • 1 cup peeled and cubed starchy potato (russet)
  • 2 tablespoons olive oil
  • salt and pepper
For the Polenta
  • 6 cups vegetable stock
  • 2 cups coarsely ground polenta or corn meal
  • 1 teaspoon minced fresh rosemary
  • 2 teaspoons minced fresh sage
  • salt and pepper
For the cider honey
  • ½ gallon apple cider (not juice!)