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Featured Blog Post for October 2015


Maple-Bacon Roasted Apples & Celeriac


1 large celery root (celeriac), about 1 1/2 pounds, peeled and cut into 1-inchpieces

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 oven to 450°F.  Toss celery root 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.

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