Ingredients:
Coarse salt and freshly ground pepper
3/4 pound celery root, peeled and cut into 1/2-inch pieces (2 cups)
3/4 pound Yukon gold potatoes, peeled and cut into 1/2-inch pieces (2 cups)
3/3 pound sweet potatoes, peeled and cut into 1/2-inch pieces (2 cups)
1/4 cup extra-virgin olive oil, divided
1 onion, diced
2 small firm, sweet apples, peeled and cut into 1/2-inch pieces (2 1/2 cups)
1/4 cup roughly chopped fresh sage leaves
Preparation:
1. Bring a medium pot of water to a boil, and generously season with salt.
2. Add celery root, and simmer 3 minutes.
3. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more.
4. Drain well, and spread vegetables on a rimmed baking sheet. Let cool 15 minutes.
5. Heat 2 tablespoons oil in a large (preferably cast-iron) skillet over medium-high heat, and cook onions until translucent and just beginning to colour, about 2 minutes.
6. Add remaining 2 tablespoons oil, the apples, and vegetables; season with salt and pepper.
7. Stir to combine, then press into a single layer using a spatula.
8. Cook, undisturbed, 2 minutes.
9. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more.
10. Remove from heat.
11. Stir in sage, and season with salt and pepper.
12. Serves 6.
Source of Recipe:
Martha Stewart Living (Sent in by AJ via Postcrossing)
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