| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 8 | servings | ||
INGREDIENTS
| 2 | md | Beets; peeled |
| 2 | Apples such as Macoun or Winesap | |
| Juice of 1 lemon | ||
| 1 | md | Baking potato |
| 1 | md | Celery root |
| 1 | sm | Butternut squash |
| 4 | tb | Unsalted butter |
| 1 | md | Onion; diced |
| Salt | ||
| Freshly ground pepper | ||
| 2 | tb | Flat-leaf parsley; chopped |
| Ice water; for bath |
INSTRUCTIONS
Heat oven to 475 degrees. Enclose beets in aluminum foil. Bake until a knife easily pierces beets, about 45 minutes. Let cool 1 hour. Meanwhile, peel, core and cut apples into 1/4-inch dice. Toss apples with lemon juice. Bring a large stockpot of salted water to a boil. Peel potato and cut into 1/4-inch dice. Blanch potato for 1 minute, and transfer to ice-water bath to stop cooking. Remove potato from bath; drain in colander. Peel celery root and cut into 1/4-inch dice; peel, seed and cut squash into 1/4-inch dice. Repeat blanching process for celery root and squash, blanching each for 2 minutes. In a heavy skillet over medium-high heat, melt butter until bubbling. Add onion, and cook until softened, about 2 minutes. Add celery root, and cook 2 minutes. Add potato; cook 1 minute. Add beets and apples; cook, stirring, until all ingredients are tender, about 3 minutes. Season to taste. Remove from heat; sprinkle with parsley. Serves 8 to 10. Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - [email protected]" Per serving: 181 Calories (kcal); 6g Total Fat; (27% calories from fat); 3g Protein; 33g Carbohydrate; 16mg Cholesterol; 40mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Converted by MM_Buster v2.0n.
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