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Rosemary-Horseradish Vegetable Hash

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Rosemary-Horseradish Vegetable Hash

Rosemary-Horseradish Vegetable Hash

Created for the Set of 2 Au Gratin Dishes


  • 3 tablespoons freshly chopped rosemary
  • 3 teaspoons fresh horseradish
  • 1/3 cup olive oil
  • Salt and pepper to taste
  • 3 medium Yukon Gold potatoes, cut into 1/2-inch cubes
  • 1/2 medium butternut squash, cut into 1/2-inch cubes
  • 4 small golden beets, cut into thirds


Preheat oven to 375F.

In a small bowl, combine rosemary, horseradish, olive oil, salt and pepper. Set aside.

In a large bowl, combine potatoes, squash and beets. Pour rosemary mixture over the vegetables and toss to coat. Transfer to the large gratin dish.

Bake, covered with foil, 45 to 55 minutes, or until a knife easily pierces the beets. Uncover and bake an additonal 5 minutes, or until golden on top. Garnish with freshly chopped rosemary.
Created For
Main Ingredient
Cooking Time
Under 2 hrs.
Serving Size
4 - 6