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Root vegetable hash with dried fruit

I’ve always been told that I have a lucky “essence” to me. Psychics have told me. Random people have told me. Friends tell me….it’s weird. But I feel lucky regardless of this weirdness everyday. Lucky because I wake up in the morning and do exactly what I want to do every single day. Lucky because I have great, wonderful people in my life that I love and that love me. Lucky to be alive, healthy and have a functioning body that takes me places.

Lucky because one of the best chefs in Boston comes to your cooking class and helps you cook up seasonal vegetable dishes on the fly that are nothing short of spec-tac-u-lar. Just in time for the holidays. If you are looking for something to make for Thanksgiving that does not fall into the usual yawn-worthy category (you know what they are), then this is your dish.

I literally could not stop eating this. We took root vegetables, sauteed them in butter and oil until soft, and added various types of dried fruit that erupt like little jewels of sweetness in your mouth and offer a contrast to the earthiness offered by the veggies. This dish is perfect. Eat it and feel lucky. Maybe play the lotto, too, while you’re at it.

Root Vegetable Hash with Dried Fruit

Adapted from Jeremy Sewall

Notes: This recipe calls for about 8 cups of root vegetables, and we used several, but use whatever you have on hand. Pretty much any squash or vegetable would work here.


1 tablespoon olive oil

2 tablespoons ghee

1 red onion, diced

1 tablespoon thyme or rosemary

2 cups potatoes, diced

2 cups butternut squash, diced

2 cups rutabaga or parsnip, diced

2 cups carrots, diced

1 1/2 cups assorted dried fruit (raisins, cranberries, cherries, etc)

1 cup white wine (omit for whole30, use 2 tablespoons vinegar + 1 cup broth instead)

1 cup brussels sprout leaves, blanched (boiled for a minute or so), optional

Salt and pepper, to taste


Heat oil and butter in a large skillet. Add herbs and all vegetables except onion and cook for about 15 minutes. Add onion and cook for another 15 minutes or so, until the vegetables are done.

Meanwhile, bring wine (or vinegar for whole30) to a simmer in a small saucepan with a little bit of water. Add dried fruit and let it simmer until the fruit is plump, about 5 minutes. Drain and set aside.

Once the vegetables are done (a knife pierced into one will give no resistance), toss them with the dried fruit and brussel sprout leaves. Add salt and pepper to taste. Serve immediately.

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