Prep 10 mins
Cook 30 mins
Any root vegetables will work; use a generous 5 cups, cut into 1/2- to 3/4-inch pieces. From Washington Post Oct. 15, 2008. Gluten-free, fast, healthy. Use as a main course or side dish for roast meats. Top with poached eggs for brunch! For vegetarian version, use water instead of chicken broth and try smoked Spanish paprika in place of the bacon.
- 1 tablespoon olive oil
- 2 slices uncooked bacon, cut in 1/2-inch dice
- 1⁄2 cup onion, finely diced
- 3⁄4 lb sweet potato, peeled and cut in 3/4-inch dice
- 1⁄2 lb turnip, peeled and cut in 3/4-inch dice
- 3⁄4 lb celeriac, peeled and cut into 3/4-inch pieces (celery root)
- 1 cup low sodium chicken broth
- fresh ground black pepper
- 1⁄2 teaspoon freshly grated nutmeg
- 2 tablespoons chopped chives
- In saucepan over medium-high heat, heat oil, add and stir bacon 2-3 minutes, until it begins to render; then add and stir onion 2-3 minutes, until onion starts to soften.
- Add root vegetables and stir together.
- Add chicken broth; salt and pepper to taste.
- Cover and bring to boil, then reduce heat to medium or lower to maintain a low boil 10-15 minutes, stirring occasionally, until vegetables are fork-tender.
- Remove cover and increase heat to medium-high to bring to a rapid boil. Cook 5-6 minutes, stirring frequently, until broth has evaporated.
- Remove from heat and stir in nutmeg and half the chives. Taste and adjust seasoning. Top with remaining chives and serve hot.