Fall Celery Root Hash

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With the weather changing, we have been on a big comfort food kick here. Every year when it starts to get cold, I always reach for a large pot and make something really filling and cozy. Soups, stews, and crockpot meats are fall staples. The kids and I also decorated the house with mums and pumpkins. They even put up some Halloween window clings. So in our house, its all about Fall.
Last night we had Against All Grain’s New England Clam Chowder (you have to buy the book for the recipe), and it was phenomenal. We paired it with Elana’s Pantry’s grain free and it was delicious. I have really missed clam chowder, and am so thankful that Danielle was able to come up with a grain and dairy free version. But I had a ton of celery root (a sub for white potato) left over. This morning I made it into a delicious Fall inspired hash to pair with eggs, fruit, a glass of fresh squeezed veggie juice, and a Paleo Pumpkin latte. YUM.

Fall Celery Root Hash

2 cups celery root (or celeriac), diced small (about 1/2 inch)
4 slices pastured, nitrate free bacon, diced
1/3 cup yellow onion, diced
1/4 cup apple, diced
1/4 cup zucchini, diced
1/4 tsp salt
1/2 tsp pepper
1/4 tsp sage

In a large skillet, cook bacon until browning, and most of the fat is rendered (about 5-7 mins).
Add celery root, onion, spices and sautee about 10-15 mins (until celery root is browning and tender).
Add zucchini and apple and continue to sautee about 5 mins (until zucchini is tender).

Makes enough for 2 hungry adults and one child 😉

Paleo Pumpkin Latte

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12 oz medium to strong coffee (I use Starbucks Pike Place blend)
1/4 cup full fat (canned) coconut milk
1 Tbsp pure maple syrup (optional)
1-2 tsp pumpkin pie spice

Place all ingredients in blender and blend on high until frothy (about 20 seconds).
Reheat if necessary.

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