INGREDIENTS

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 - Lynn_Thomas@prodigy.net"
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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