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 🙂