I love working with the humble root vegetables. They are often overlooked and underutilized. Celery Root is one of those vegetables. This is a recipe I adapted from a Molly Stevens one. Rather easy.

1) An equal mix of parsnips (1 lb) and celery root (1 of them), peeled and cut into equal length (1-2” long) sticks. Be careful with the Celery Root. That outer skin is tough. I use a knife to peel down that skin.

2) 4-6 ounces of smoky bacon, diced and about 2 tbsps of rosemary, roughly chopped.

3) Combine the parsnips, celery root, bacon and rosemary in a mixing bowl and drizzle with a few TBSP of your favorite roasting oil. You can actually amp up the flavor with duck fat but I am getting greedy… Anyway, mix well and put on a cooking sheet/baking pan.

4) 375 Degree oven. Put in the parsnips/celery root and cook for about 30 minutes, mixing occasionally. Add a TBSP of maple sugar and white wine vinegar, mix well and cook another 5-10 minutes until they are tender and you can see some browning. Serve!

Eat.Drink.Savor.