Recipe by: Martha Stewart
Serves: serves 2-4
Prep Time: Quick & Easy

Ingredients

0 coarse grey sea salt

0 medium ground black pepper

3/4 lb celery root, peeled and cut into 1/2-inch pieces (2 cups)

3/4 lb yukon gold potatoes, peeled and cut into 1/2-inch pieces (2 cups)

3/4 lb sweet potatoes, peeled and cut into 1/2-inch pieces (2 cups)

1/4 cup extra virgin olive oil, divided

1 white onions, diced

2 small firm sweet apples, peeled and cut into 1/2-inch pieces (2 1/2 cups)

1/4 cup sage, roughly chopped

Shop this recipe

1. 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.

2. Heat 2 tbsp 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. Add remaining 2 tbsp 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.

4. Remove from heat. Stir in sage, and season with salt and pepper. 

Notes: Add carrots to make use of even more ingredients in your bag!