Chef Scott's Seminole Pumpkin Hash

Main Dish Side Dishes Breakfast & Brunch

Combined with sweet potatoes, tangy onion jam and earthy celery root, this dish is versatile in its ability to pair with both lighter and heavier meats or stand as the base of a vegetarian meal.

By Chef Scott Alters / Photography By Amy Robb | November 26, 2018

Ingredients

SERVINGS: 6 Serving(s)

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

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

Butter Poached Celery Root

1 celery root, diced
1 stick butter, cubed
2 teaspoons fine sea salt
1 cup water

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.