You can store celery root in the fridge, unpeeled, in an unsealed plastic bag, with a dry paper towel to absorb excess moisture, for up to 3 weeks.
Ingredients
1 large celery root (celeriac), peeled, cut into 3/4-inch pieces
1 pound sweet potatoes, peeled, cut into 3/4-inch pieces
2 sprigs thyme
1 bay leaf
1 cup low-sodium chicken broth
3 tablespoons olive oil
1/4 teaspoon cayenne pepper
1 red onion, sliced
1 garlic clove, thinly sliced
Kosher salt, freshly ground pepper
5 slices bacon, cooked, crumbled
Chopped fresh chives (for serving)
Directions
Cook celery root, sweet potatoes, thyme, bay leaf, chicken broth, oil, and cayenne pepper in a large nonstick skillet over medium-high heat, tossing occasionally, until vegetables are just beginning to soften and liquid is evaporated, 15–20 minutes. Add onion and garlic; season with salt and black pepper and cook, tossing often and scraping up any browned bits, until vegetables are tender, 30–35 minutes. Remove thyme and bay leaf and toss in bacon. Serve topped with chives.
