Celery Root Hash with Fresh Vegetable Compote

Celery Root Hash with Fresh Vegetable Compote
  • Sumo

I was too lazy to go to the effort of trying to make celery root rösti (that recipe shows the celery root pictures and the peeling and grating process pictures), so I just sort of made loose hash out of my celery root by grating it and cooking it on a tray in the oven. I topped it with a vegetable/prosciutto medley that was super easy and really delicious. My husband and daughter topped the whole thing off with fried eggs.

Celery root is totally delicious and it’s really nothing at all like celery. It has a slightly sweet taste and it’s very versatile. You can roast it or mash it like any other root vegetable. It’s actually much less starchy than most other roots and tubers for anybody out there who is trying to watch their carb intake.

Breakfast!

Breakfast!

Celery Root Hash with Fresh Vegetable Compote

Ingredients

  • 1 large celery root
  • 2 Tablespoons coconut oil
  • Handful of cherry tomatoes (I used about 8), cut in half
  • 1 bell pepper (I used a yellow one), cut into strips
  • 1 onion, diced
  • 1 zucchini, diced
  • 4 slices prosciutto, chopped (could use bacon instead)
  • Optional, fried eggs for the top
  • Salt and pepper to taste

Instructions

  1. Use a sharp knife to cut the ugly end off of the celery root and then use a vegetable peeler to peel the outer skin off.
  2. Grate the celery root with your food processor or a box grater and toss the grated root with 1 Tablespoon of coconut oil.
  3. Spread out on a baking tray, sprinkle with salt and pepper and bake at 200 C (400 F) for 30 minutes, stir around about half way through. It is done when it get a little brown and slightly crispy on the edges.
  4. While your celery is baking, heat the remaining 1 Tablespoon of coconut oil in a large pan.
  5. Add in the onions and cook until translucent over medium heat.
  6. Next add in the bell pepper and cook for a few more minutes.
  7. Now add in the zucchini and prosciutto.
  8. Continue to slowly cook, stirring often for another 10-15 minutes until it gets really caramelized and soft.
  9. Finally add in the halved cherry tomatoes and continue to cook until they soften and cook through but still hold their form.
  10. Pile your cooked celery root hash onto your plate and spoon the vegetable mix over the top to serve. You could top the whole thing off with a fried egg 🙂
http://swisspaleo.ch/celery-root-hash-with-fresh-vegetable-compote/

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7 Comments

  1. Fall root vegetables! I had forgotten about celery root, I’ll have to watch out for it now at the store. The recipe sounds great, celeriac is a great change-up to potatoes.

    • Hi Anne,
      Yes, poor old ugly celery root often gets overlooked 🙂 I hope you’ll enjoy it if you make it!

  2. This is great, we do have a celeriac!
    I gave up on the pan fried Rösti because of the fiddling/difficult flipping.
    Thanks 🙂

    • I’m with you Miriam, the easier the better! It was nice to do the pan rösti and have it look pretty for a picture, but the oven method is quicker and easier for sure 🙂

  3. Sounds delicious, I have never tried celeriac “noodles”! Thanks for the recipe.

  4. Just found your blog, and can jus say, that it is a great inspiration! I think I will bookmark more than one recepy :).
    http://fitterforlife.wordpress.com

    • Thanks Taija 🙂 Glad you’re finding things here you like!