Step 1

Preheat oven to 425 degrees Fahrenheit and prep your veggies.

Step 2

Heat the oil in a 2-quart cast-iron skillet (or 2 12-inch cast iron skillets) over medium heat. Once the oil is hot add the shallots, garlic, salt and pepper and sauté for 2-3 minutes until the shallots are translucent. Add the potatoes, carrots, turnip and radishes and sauté over medium heat for 20 minutes until the potatoes start to soften. Add hemp seeds if using. Stir frequently throughout the cooking process and ensure the veggies get evenly coated with the oil. Transfer the skillet to the oven and roast at 425 degrees Fahrenheit uncovered for 30 minutes. Broil at 500 degrees Fahrenheit for the last 2-3 minutes for a golden brown crispy sear.

Step 3

While the hash cooks in the oven, prepare your sauce. Add all sauce ingredients to a mini food processor (or blender) and puree until smooth and creamy. Set aside. If making the sauce ahead of time, thin out with 1-2 tablespoons filtered water just before using as the sauce thickens as it sits overtime.

Step 4

Garnish the skillet with chopped dill and parsley leaves. Serve the hash hot out of the skillet or transfer to a serving dish. Drizzle with the creamy herb sauce or serve on the side and allow your guests to drizzle their own portions.