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Apple & Root Vegetable Hash<\/p>\nApple & Root Vegetable Hash<\/p>\n
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Coarse salt and freshly ground pepper<\/p>\n
3\/4 pound celery root, peeled and cut into 1\/2-inch pieces (2 C.)<\/p>\n
3\/4 pound Yukon Gold potatoes, peeled and cut into 1\/2-inch pieces (2 C.)<\/p>\n
3\/4 pound sweet potatoes, peeled and cut into 1\/2-inch pieces (2 C.)<\/p>\n
1\/4 C. extra-virgin olive oil, divided<\/p>\n
1 onion, diced<\/p>\n
2 small firm, sweet apples, peeled and cut into 1\/2-inch pieces (2 1\/2 C.)<\/p>\n
1\/4 C. roughly chopped fresh sage leaves<\/p>\n
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Bring a medium pot of water to a boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well and spread vegetables on a rimmed baking sheet. Let cool 15 minutes. Heat 2 T. oil in a large (preferably cast-iron) skillet over medium-high heat and cook onions until translucent and just beginning to color, about 2 minutes. Add remaining 2 T. oil, the apples, and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir, and repeat process until vegetables are very tender and beginning to caramelize, 8 to 10 minutes more. Remove from heat. Stir in sage, and season with salt and pepper.<\/p>\n","protected":false},"excerpt":{"rendered":"
Apple & Root Vegetable Hash Coarse salt and freshly ground pepper 3\/4 pound celery root, peeled and cut into 1\/2-inch pieces (2 C.) 3\/4 pound Yukon Gold potatoes, peeled and cut into 1\/2-inch pieces (2 C.) 3\/4 pound sweet potatoes, peeled and cut into 1\/2-inch pieces (2 C.) 1\/4 C. extra-virgin olive oil, divided 1 onion, diced 2 small firm, sweet apples, peeled and cut into 1\/2-inch pieces (2 1\/2 C.) 1\/4 C. roughly chopped fresh sage leaves …<\/p>\n