Thyme and Duck Roasted Sweet Potatoes and Celery Root

By Cristina Sciarra
September 25, 2011
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Author Notes: I love roasted vegetables because they are easy and delicious, and a particularly tasty method for cooking root vegetables. Here I use sweet potatoes and celery root, but you could really use what you have. I happened to have some duck fat in the fridge, so I tired that instead of my usual olive oil. With the thyme, I think this dish has an earthy quality. Cristina Sciarra

Serves: 4 small portions

  • 1 medium sweet potato
  • 1 celery root
  • 1 shallot
  • 1 medium white onion
  • 3 cloves garlic
  • small handful of thyme sprigs
  • 1/4 cup cup duck fat
  • sea salt and pepper
  1. Preheat the oven to 375°F.
  2. Peel and chop: sweet potato, celery root, shallot, onion and garlic. Place on a foil-protected baking sheet.
  3. In a small sauté pan, melt duck fat on medium-low heat.
  4. Toss the vegetables with melted duck fat, salt, pepper and thyme sprigs.
  5. Roast for about an hour, or until vegetables are soft on the inside and slightly caramelized on the outside.

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