Bacon adds a note of a late-fall campfire to these potatoes and celery root.
As always, you’ll want to be aggressive about peeling the celery root—that rough and hairy exterior is not at all pleasing. Whether you peel the potatoes is, however, entirely up to you.
- 1 pound yukon gold
- 2 celery root bulbs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 4 ounces smoked bacon
- 1 teaspoon caraway seeds
- 4 green onions
- 1. Preheat an oven to 400°F. Cut the potatoes into large chunks. Peel the celery root and cut it into chunks the same size as the pota-toes. Put both vegetables in a roasting pan big enough so they can be in a single layer.
- Drizzle the vegetables with the olive oil and toss to coat. Spread everything into a single layer. Sprinkle with the salt. Cut the bacon into ½-inch pieces and scatter them over the vegetables. Sprinkle evenly with the caraway seeds. Roast until the veg-etables are tender and starting to brown, about 30 minutes.
- Cut the green onions into long pieces—you can cut them in half lengthwise if you want an elegant touch. Scatter them on top of the vegetables and roast until the green onions are soft and everything has started to brown, about 15 minutes.