Savory Root Vegetable Medley with Crispy Bacon
This hearty and colorful Root Vegetable Medley combines a delightful assortment of root vegetables, including sweet potatoes, turnips, and celeriac, all sautéed to perfection and enriched with the savory flavor of crispy bacon. Perfect as a versatile side dish for roasted meats or as a filling main course on its own. Top with poached eggs for an indulgent brunch experience! This gluten-free dish is simple to prepare and showcases the robust earthy flavors of root vegetables. Feel free to experiment with whatever root vegetables you have on hand for a personalized touch!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
olive oil
1 tablespoon (none)
uncooked bacon
2 slices (cut into 1/2-inch dice)
onion
1/2 cup (finely diced)
sweet potato
3/4 lb (peeled and cut into 3/4-inch dice)
turnip
1/2 lb (peeled and cut into 3/4-inch dice)
celeriac (celery root)
3/4 lb (peeled and cut into 3/4-inch pieces)
low sodium chicken broth
1 cup (none)
salt
to taste (none)
fresh ground black pepper
to taste (none)
freshly grated nutmeg
1/2 teaspoon (none)
chives
2 tablespoons (chopped)
Instructions
1
In a large saucepan over medium-high heat, add the olive oil and uncooked bacon. Sauté for 2-3 minutes, stirring consistently, until the bacon begins to render its fat and becomes slightly crispy.
2
Add the finely diced onion to the pan and continue cooking for an additional 2-3 minutes, or until the onion has softened and turned translucent.
3
Stir in the sweet potato, turnip, and celeriac, mixing well to combine with the bacon and onion.
4
Pour in the low-sodium chicken broth and season with salt and freshly ground black pepper to taste. Stir to ensure everything is well combined.
5
Cover the saucepan and bring the mixture to a boil. Once boiling, reduce the heat to maintain a gentle simmer for 10-15 minutes, stirring occasionally, until the root vegetables are fork-tender.
6
Remove the cover and increase the heat to medium-high. Allow the mixture to boil rapidly for 5-6 minutes, stirring frequently, until most of the broth has evaporated.
7
Remove the saucepan from the heat and stir in the freshly grated nutmeg and half of the chopped chives. Taste and adjust the seasoning if necessary.
8
Serve hot, garnished with the remaining chives for a burst of fresh flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Root Vegetable Medley?
It is a hearty dish consisting of sweet potatoes, turnips, and celeriac sautéed with bacon and seasoned with nutmeg and chives.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses root vegetables and bacon without any gluten-containing additives.
How can I make this dish vegetarian?
To make it vegetarian, omit the bacon and substitute the chicken broth with vegetable broth.
What are the main vegetables in this recipe?
The primary vegetables are sweet potatoes, turnips, and celeriac (celery root).
How do I prepare the bacon?
The bacon should be cut into 1/2-inch dice and sautéed in olive oil until it renders its fat and becomes slightly crispy.
What is celeriac?
Celeriac is a root vegetable also known as celery root, which has a mild, earthy, celery-like flavor.
How should I cut the root vegetables?
Peel the sweet potatoes, turnips, and celeriac, then cut them into approximately 3/4-inch cubes.
Can I use a different type of broth?
Yes, while low-sodium chicken broth is recommended, you can use regular chicken broth or vegetable broth.
How long does it take to cook the vegetables?
The vegetables should simmer for 10-15 minutes until they are fork-tender.
When do I add the nutmeg?
Stir in the freshly grated nutmeg after removing the saucepan from the heat at the end of the cooking process.
Can this be served for brunch?
Yes, it is excellent for brunch, especially when topped with poached eggs.
How do I garnish the dish?
Garnish the medley with freshly chopped chives before serving for a burst of fresh flavor.
What size should the onion be?
The recipe calls for 1/2 cup of finely diced onion.
Why do I boil the mixture uncovered at the end?
Boiling the mixture uncovered for 5-6 minutes allows the remaining chicken broth to evaporate, concentrating the flavors.
Can I substitute parsnips for any of the vegetables?
Yes, parsnips can be used as a substitute for turnips or celeriac if needed.
Do I need to peel the sweet potatoes?
Yes, the sweet potatoes should be peeled and cut into 3/4-inch dice.
What type of oil is used?
The recipe uses 1 tablespoon of olive oil for sautéing the bacon and onions.
Is this dish spicy?
No, it is a savory dish seasoned with salt, black pepper, and nutmeg, but it has no heat.
What should I serve with this medley?
It serves as a versatile side dish for roasted meats or can be eaten as a main course.
Can I use dried chives instead of fresh?
Fresh chives are recommended for best flavor, but you can use 1/3 of the amount of dried chives if necessary.
How much sweet potato is needed?
The recipe requires 3/4 lb of sweet potato.
What if I don't have celeriac?
If you cannot find celeriac, you can increase the amount of turnip or sweet potato, or add carrots.
Is the nutmeg necessary?
Nutmeg adds a classic earthy warmth that complements root vegetables, but it can be omitted if you prefer.
Can I make this in advance?
Yes, you can cook it in advance and reheat it, though the bacon may lose some of its crispness.
How much turnip is used?
The recipe calls for 1/2 lb of turnip.
Should I use fresh ground black pepper?
Yes, fresh ground black pepper provides a better aroma and flavor for this dish.
How many slices of bacon are required?
You will need 2 slices of uncooked bacon.
What is the total weight of vegetables used?
The recipe uses approximately 2 lbs of root vegetables (sweet potato, turnip, and celeriac).
Can I use turkey bacon?
Yes, turkey bacon can be used, though you may need a little extra oil as it renders less fat than pork bacon.
How do I know when the bacon is ready for the onion?
Sauté it for 2-3 minutes until the fat starts to render and the edges begin to crisp.