Chef Scott's Seminole Pumpkin Hash
- Chef Scott Alters, Rue Saint-Marc
- Oct 30
- 2 min read
Serves 6
Ingredients
For roasted Seminole pumpkin
1 medium Seminole pumpkin, peeled, seeded and diced
2 tablespoons extra virgin olive oil
1 tablespoon fine sea salt
1/2 teaspoon ground black pepper
For roasted fingerling sweet potatoes
2 pounds organic sweet potatoes, peeled and diced
2 tablespoons extra virgin olive oil
1 tablespoon minced rosemary
1 tablespoon fine sea salt
For butter poached celery root
1 celery root, diced
1 stick butter, cubed
2 teaspoons fine sea salt
1 cup water
For onion jam
1 medium sweet onion, finely diced
1 tablespoon butter, cubed
1 teaspoon fine sea salt
2 tablespoons dark brown sugar
2 tablespoons sherry vinegar
1 teaspoon Worcestershire sauce
Instructions
To make pumpkin and sweet potatoes: Preheat the oven to 350˚. Separately toss the pumpkin and sweet potatoes with their respective seasonings and spread on two baking trays. Bake in the oven while stirring occasionally until the vegetables are tender, but not overly soft, roughly 20 minutes.
To make celery root: Add all of the ingredients in a sauce pot and bring to a simmer. Cook until the celery root is tender and then drain onto a paper towel-lined tray.
To make onion jam: Sweat the onions in butter and salt until softened. Add sugar, vinegar and Worcestershire sauce and simmer until the mixture thickens.
To serve: Toss the warm vegetables and the warm onion jam in a bowl and adjust the seasoning with more salt if necessary. Garnish with freshly chopped parsley or thinly sliced radishes to add a crisp pepperiness to the dish.
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