Update my dinner status, I'm making this tonight.
Servings: 8 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Heat oven to 475 degrees. Enclose beets in aluminum foil. Bake until a knife easily pierces beets, about 45 minutes. Let cool 1 hour. Meanwhile, peel, core and cut apples into 1/4-inch dice. Toss apples with lemon juice. Bring a large stockpot of salted water to a boil. Peel potato and cut into 1/4-inch dice. Blanch potato for 1 minute, and transfer to ice-water bath to stop cooking. Remove potato from bath; drain in colander. Peel celery root and cut into 1/4-inch dice; peel, seed and cut squash into 1/4-inch dice. Repeat blanching process for celery root and squash, blanching each for 2 minutes. In a heavy skillet over medium-high heat, melt butter until bubbling. Add onion, and cook until softened, about 2 minutes. Add celery root, and cook 2 minutes. Add potato; cook 1 minute. Add beets and apples; cook, stirring, until all ingredients are tender, about 3 minutes. Season to taste. Remove from heat; sprinkle with parsley. Serves 8 to 10. Source: "Martha Stewart Living, Nov 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 181 Calories (kcal); 6g Total Fat; (27% calories from fat); 3g Protein; 33g Carbohydrate; 16mg Cholesterol; 40mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Recipe from The Elms Restaurant & Tavern; Ridgefield, CT Converted by MM_Buster v2.0n.
