Celeriac Hash (AIP, Paleo, GF, DF)

I have a whole list of things i want to make breakfast hash our of.  Celeriac is one of them. White sweets potatoes were good.  Squash is next.  (I'll let you know how it turns out)  I took this celery root hash to work with a couple pieces of crispy turkey bacon and it was great.  I'm trying to mix up my breakfast routine since now it's a meal I eat everyday.  

About 3 servings. 

Celeriac Breakfast Hash

1 celeriac, peeled and diced

1 red onion, chopped

handful of chopped fresh sage

fresh or dried thyme

s + p 

2 tablespoons olive oil

Heat oven to 400 degrees.  In a bowl, toss celeriac, onion, sage, thyme, salt, pepper with olive oil until evenly coated.  Use more oil if you like.  Transfer to rimmed baking tray and roast about 1 hour, stirring every 20 minutes.  

Green Curry Puffs


I've been making these little things for years with a potato filling but after a little experimenting I am sold on this celery root filling.  Feel free to substitute some or all of the celery root with potato for a more traditional taste.  

The puffs can be folded in half as triangles or into cute pointed pillows.  Just fold opposite corners together pressing the seams together to seal.

The green curry paste I use is by Thai Kitchen.  It's easily found in the international food aisle of most grocery stores.  

Green Curry Puffs

1 celery root, peeled and chopped into large pieces

1/4 cup diced carrot (about 1 small)

1/4 cup diced edamame (without shell)

3 teaspoons tamari sauce

2 teaspoons green curry paste

dash fish sauce

about 30 wonton wrappers

oil for frying (vegetable, canola...)

Soy Lime Dipping Sauce

2 tablespoons fresh lime juice

2 tablespoons soy

dash sesame oil

red pepper flakes to taste

For Puffs:  Boil celery root until very soft and smashable, about 30 minutes.  Drain water and smash.  Add carrots, edamame, tamari sauce, green curry paste and fish sauce.  Stir until evenly combined.  Spoon onto curry wrappers and fold in desired way.  Use a small brush or finger to swipe edges with water to help tightly seal.  

Heat about 2 inches of oil in a pot to 350 degrees.  Fry puffs about 1 minute on each side until crispy and toasty brown.  Transfer to towel to drain. Work in batches if needed.  Serve warm.

For Dipping Sauce:  Stir together soy, lime juice, sesame oil and pepper flakes.