Celeriac, Sweet Potato and Apple Hash

Celeriac, Sweet Potato and Apple Hash | Image courtesy of Tasty Yummies via @80twenty

If you are ever looking for a simple, tasty, gluten-free and dairy-free recipes, Beth is your girl!  If you want to attend the coolest yoga retreat ever, the answer again is Beth. If you’re a DIY-er and wand to know how to do something (anything!) at home, from scratch, Beth’s blog is a great place to start. With her wildly popular series, Tutorial Tuesday, she makes DIY-ing it sleek, modern, and totally accessible. I mean, come on! I met Beth in an online blogger group a couple of years ago and we became fast friends. Beth is another person that I haven’t actually met in person, but when I was standing in line at a grocery store thumbing through Simply Gluten-Free magazine and I came across her beautiful mug and her article on how to make nut butter, I was ecstatic. I promptly bought the magazine, then went home, took pictures, and sent them to Beth telling her how happy/proud of her I was. For you bloggers out there, you know what I mean when I say that in this community, it feels like you know people more than you do. So when I saw Beth’s work in a prominent magazine in the grocery store(!!),  it was like I’d seen my sister’s work. Beth has been a great supporter of 80twenty over the years and I’m thrilled that we are connected in the blog world. My only hope is that we can meet in person someday soon. In the meantime, I’ll settle for her making up veggie-licious dishes and hanging out here virtually. Please join me in welcoming Beth!

Celeriac, Sweet Potato and Apple Hash | Image courtesy of Tasty Yummies via @80twentyHi there friends, my name is Beth. I am both a yoga instructor and graphic designer by trade, but also the creator of Tasty Yummies, a gluten-free blog with a focus on simple, seasonal, healthy recipes! Over the past 5 years I have been sharing my original recipes on Tasty Yummies. I have also made it my mission to encourage my readers to eat intuitively and listen to their own bodies, giving them the tools needed in the kitchen to feel empowered, to get creative and play with their food.

I am super excited to be here on 80Twenty today, sharing this incredible, simple, seasonal hash inspired by the beautiful organic produce I received from local farmers this week in my organic produce box. This Celeriac, Sweet Potato and Apple Hash is hearty and comforting and could seriously work at any meal. Great as a side or make it the main event by serving with eggs or another protein of your choice.

Being that I am currently in the middle of an elimination diet with my naturopathic doctor, I have found myself needing to get creative with my meals again, looking to different ingredients, and planning meals without some of my usual foods. As someone who loves to get creative and prefers to always be adventurous with her meals, I rarely find myself eating the same thing twice in a week’s time–this can be challenging when it feels like there are so many limitations. This hash was inspired by the celeriac (or celery root) that literally showed up on my doorstep and it’s the perfect example of a simple meal, made with what I have on hand, celebrating what is in season. How could you ever feel bored with food when you have meals like this?Celeriac, Sweet Potato and Apple Hash | Image courtesy of Tasty Yummies via @80twentyCeleriac, Sweet Potato and Apple Hash | Image courtesy of Tasty Yummies via @80twentyCeleriac, Sweet Potato and Apple Hash | Image courtesy of Tasty Yummies via @80twenty

Celeriac, Sweet Potato and Apple Hash {gluten-free & vegan}
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Serves 4 as a side

2 cups peeled and diced celeriac (celery root), (from 2 small or 1 large celeriac)
2 cups peeled and diced sweet potatoes (from 2 small sweet potatoes)
4 tablespoons coconut oil, ghee, or olive oil, divided
1 yellow onion, peeled and diced
1 clove garlic, peeled and minced
2 medium apples, peeled and diced
3 sprigs rosemary, roughly chopped
¼ cup toasted pine nuts
Salt and pepper

Bring a medium pot of water to a boil, add 1 teaspoon sea salt. Add the diced celeriac and sweet potatoes and simmer for 5 minutes. In a colander drain well, and rinse with cool water to stop them from cooking. Let cool and drain for 10-15 minutes.

In a large cast iron skillet, heat 2 tablespoons of your oil over a medium-high heat. Add the onions and cook for about 2-3 minutes, until translucent and lightly golden. Add the remaining 2 tablespoons oil, garlic, diced apples, celeriac and sweet potatoes; season with salt and pepper. Give it all a mix and arrange evenly in the pan. Press it down and let it cook for 2-3 minutes, untouched. Then stir and press, continue allowing to cook a few minutes at a time, allowing the vegetables to get tender and everything starts to caramelize and brown, about 10-15 minutes. Remove from the heat and stir in the fresh rosemary and toasted pine nuts. Season with salt and pepper and serve as a side. Add a fried or poached egg, meat, fish, or plant-based protein alongside or on top, if you like.

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4 Comments

  • The sweet potato and apple combination is calling out to me. I’m very intrigued!

    • Reply March 26, 2015

      Kris

      It’s a good combo, Jennifer. You should definitely give it a try!

  • Reply March 13, 2015

    Em @ the pig & quill

    SO very pretty — and I love the ingredient list. All my favorite things! But then again, Beth can do pretty much no wrong in my opinion. So glad that she dropped by! :)

    • Reply March 26, 2015

      Kris

      Totally agree, Em. :) Thanks for stopping by, too.

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