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Serves
4 small parts
Creator Notes
I admire roasted greens because they are easy and palatable, and an extremely tasty intention for cooking root greens. Here I expend candy potatoes and celery root, nonetheless that you simply may actually expend what you have confidence. I took plan to have confidence some duck fat in the fridge, so I tired that as a change of my customary olive oil. With the thyme, I think this dish has an earthy quality. —Cristina Sciarra
Components
1
medium candy potato
1
celery root
1
shallot
1
medium white onion
3
cloves garlic
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small handful of thyme sprigs
1/4 cup
cup duck fat-
sea salt and pepper
Directions
- Preheat the oven to 375°F.
- Peel and slit: candy potato, celery root, shallot, onion and garlic. Affirm on a foil-stable baking sheet.
- In a small sauté pan, soften duck fat on medium-low heat.
- Toss the greens with melted duck fat, salt, pepper and thyme sprigs.
- Roast for approximately an hour, or except greens are comfortable on the inside of and a miniature caramelized on the exterior.
Cristina is a creator, cook, and day job true estate developer. She studied literature, holds an MFA in Fiction Writing, and done the Modern Delicacies route at Le Cordon Bleu in Paris. She lives in Jersey Metropolis with her husband–a Frenchman she met in Spain–and their candy sad cat, Minou. Notice her writings, recipes, publications and images at theroamingkitchen.com.
