Apple, Celery Root and Yam Hash

Apple, Celery Root and Yam Hash

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, white, blue or red potatoes, peeled and cut into 1/2-inch pieces (2 cups)
• 3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces (2 cups)
• 1/4 cup extra-virgin olive oil, divided
• 1 onion or 2 leeks or 4 shallots, diced
• 2 small firm, apples, peeled and cut into 1/2-inch pieces (2 1/2 cups)
• 1/4 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.

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