Celery Root Hash
Celery Root Hash
Celery roots, harvested in late fall, are big ugly-looking bulbs, but delish! They have a sweet refreshing flavor reminiscent of celery and parsley combined, and are an excellent source of vitamin K and fiber. To prepare, cut off the rooted end. Go deep past it, cutting off about a third of the bulb. Trim the skin, then boil, roast, or steam, as we do in Celery Root Hash, a pleasing, healthy alternative to regular hash browns. And just 64 calories per serving.
Ingredients
- 1 pound celery root peeled and diced (about 2-1/2 cups)
- 2 Idaho potatoes peeled and diced
- 1 cup vidalia onions chopped
- 1 teaspoon paprika
- 1/4 cup fresh garlic chopped
- 1/2 teaspoon black pepper
- 1 tablespoon fresh rosemary leaves chopped
Instructions
- Steam diced celery root and potatoes until just soft. Let them cool on a baking sheet.
- Spray a large hot nonstick skillet with a little Pam, and toss in potatoes and celery root.
- Cook at medium-high heat until potatoes start to brown, about 5 minutes.
- Add remaining ingredients.
- Continue cooking at medium-high heat until onions are translucent, about 3 minutes. Serve hot.
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