Apple-and-Root-Vegetable Hash

Name: Apple-and-Root-Vegetable Hash
Prep time: 30 min
Total time: 45 min
Ingredients: Coarse salt and freshly ground pepper; 0.75 pound celery root, peeled and cut into ½-inch pieces (2 cups); 0.75 pound Yukon Gold potatoes, peeled and cut into ½-inch pieces (2 cups); 0.75 pound sweet potatoes, peeled and cut into ½-inch pieces (2 cups); 0.25 cup extra-virgin olive oil, divided; 1 onion, diced; 2 small firm, sweet apples, peeled and cut into ½-inch pieces (2 ½ cups); 0.25 cup roughly chopped fresh sage leaves

3.7

(77)

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

30 mins

Total Time:

45 mins

Servings:

6

Experiment with various sweet apple varieties, including Braeburn, Honecrisp, and Fuji.

Ingredients

Coarse salt and freshly ground pepper
¾ pound celery root, peeled and cut into ½-inch pieces (2 cups)
¾ pound Yukon Gold potatoes, peeled and cut into ½-inch pieces (2 cups)
¾ pound sweet potatoes, peeled and cut into ½-inch pieces (2 cups)
¼ cup extra-virgin olive oil, divided
1 onion, diced
2 small firm, sweet apples, peeled and cut into ½-inch pieces (2 ½ cups)
¼ cup roughly chopped fresh sage leaves

Directions

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 tablespoons 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 tablespoons 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.