Autumn vegetable hash Recipe - Los Angeles Times

Ingredients

• 2 tablespoons goose or duck fat, or butter
• 1 onion, cut into 1/2-inch cubes
• 2 cloves garlic, minced
• 1 sweet potato, peeled and cut into 1/2-inch cubes
• 1/2 pound parsnips (about 2), peeled and cut into 1/2-inch cubes
• 1/2 pound turnips (about 1), peeled and cut into 1/2-inch cubes
• 1/2 pound Brussels sprouts, quartered
• 1/2 pound assorted mushrooms
• 1 teaspoon dried sage
• 1 tablespoon mustard powder
• Salt and pepper
• 1 pound beets (about 6 small), roasted, peeled and cut into 1/2-inch cubes
• 2 tablespoons cream