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Ingredients

Serves 8 to 10

• 2 medium beets, peeled
• 2 apples, such as Macoun or Winesap, peeled, cored, and cut into 1/4-inch dice
• Juice of 1 lemon
• 1 medium baking potato, peeled and cut into 1/4-inch dice
• 1 medium celeriac (celery root) , peeled and cut into 1/4-inch dice
• 1 small butternut squash, peeled, seeded, and cut into 1/4-inch dice
• 4 tablespoons unsalted butter
• 1 medium onion, cut into 1/4-inch dice
• Salt, to taste, plus more for water
• Freshly ground black pepper
• 2 tablespoons fresh flat-leaf parsley, coarsely chopped

Description

This Recipe Comes From The Elms Restaurant And Tavern In Ridgefield, Connecticut, And Makes An Excellent Accompaniment To Perfect Roast Turkey.

Martha Stewart