Ingredients:
Sea salt and freshly ground pepper
¾ pound celeriac (celery root), peeled and cut into ½-inch pieces (about 2 cups)
¾ pound yellow or red potatoes, cut into ½-inch pieces (about 2 cups)
¾ pound sweet potatoes, cut into ½-inch pieces (about 2 cups)
¼ cup olive oil, divided
1 onion, diced
2 firm, sweet apples, cut into ½-inch pieces (about 2½ cups)
¼ cup roughly chopped fresh sage leaves or parsley
Directions:
1. Bring a medium pot of water to a boil and season with salt. Add the celeriac and simmer 3 minutes. Add all potatoes and simmer 2 minutes more. Drain well and place on a rimmed baking sheet. Let cool 15 minutes.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat and cook onions until translucent and beginning to color, about 2 minutes.
3. Add remaining 2 tablespoons oil, apples and vegetables, season with sea salt and freshly ground pepper. Stir to combine then press with a spatula into a single layer. Cook, undisturbed for 2 minutes. Stir, and repeat the process until vegetables are very tender and beginning to caramelize, about 8-10 minutes. Remove from heat. Stir in sage or parsley, then season with salt and freshly ground pepper to taste before serving.
Serves 6