Maple-Bacon Roasted Apples & Celeriac
- 1 large celeriac, peeled and cut into 1 inch pieces (check out this archived newsletter for tips on peeling and cutting celeriac)
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 2 apples cut into 1 inch pieces
- 2 slices bacon, chopped
- 1/4 cup pure maple syrup
- 1 teaspoon chopped fresh thyme or rosemary, or 1/4 teaspoon dried
- Preheat the oven to 450°.
- Toss celeriac with oil, pepper and salt and spread on a rimmed baking sheet. Roast until starting to brown, 10 to 12 minutes. Add apples, toss gently and continue roasting until the apples and celery root are tender, 6 to 10 minutes more.
- Meanwhile, cook bacon in a medium skillet over medium heat, stirring occasionally, until just crispy. Remove to a paper-towel-lined plate with a slotted spoon; discard all but 2 teaspoons of the bacon fat. Add maple syrup to the fat in the pan and bring to a boil, scraping up the browned bits. Add the cooked bacon and thyme (or rosemary). When the celery root and apples are tender, gently toss them with the maple-bacon glaze and roast for about 5 minutes more.