RECIPES

Root Vegetable Caponata

This is a great way to enjoy root vegetables in the fall or winter. Great as a side dish but also works well with some roasted chicken or pork.

Serves: 6
Ingredients:

2 slices thick-cut bacon, cut into 1/4-inch pieces (“lardons”)
1 small onion, diced small
2 cloves garlic, peeled and thinly sliced
1 red pepper, julienne (1/8-inch strips)
[2 TABLESPOONS WATER]
1 medium celery root (about 10 ounces), peeled and diced small (2 cups)
1 small butternut squash (about 12 ounces), peeled and diced small (2 cups)
3 medium parsnips, peeled and diced small (2 cups)
1/2 cup toasted pistachios, roughly chopped
3/4 cup golden raisins, soaked for 15 min in warm water and strained
3 teaspoons sugar
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
Instructions:

Preheat oven to 375° F. Heat large sauté pan or wide round roasting pan over medium heat. Add bacon to the hot pan and cook until it begins to crisp and brown, about 5 minutes. Add the onion and garlic and sweat for 3 minutes. Add the pepper and cook one minute. [Add the water and deglaze the pan, scraping the brown bits from the bottom as the water sizzles.] Once the water has evaporated, add the butter and olive oil, and then the celery root, squash and parsnips. Stir to coat the ingredients with the butter and oil. Place in oven and let roast until just tender, about 30-40 minutes, stirring twice. Remove from the oven and season with salt and pepper. Toss with the sugar, vinegar, pistachios and raisins and serve.