Sweet Celeriac Root Hash

Happy Sunday people. Today was an interesting and informational day for many reasons:

1. (I thought) I bought a rutabaga for today's recipe, and it turned out to be celeriac root (see recipe below) - such an interesting vegetable that I've never had before!

2. I stepped in a huge pile of dog sh*t on the street at the very end of my 5+ mile walk with Chris, and we discovered that it isn't that easy to clean a poop sneaker when you live in a city.

3. I practiced my qigong in the shower tonight which was awesome - I must warn you that it can be very dangerous when your feet are slippery while harvesting your qi ;)

4. The nutrients in a 1oz. shot of wheatgrass are equivalent to those in 2.5 cups of green vegetables... I still haven't tried it yet, but I think this will be my next experiment. 

I have been loving all of the winter root vegetables, so I tried to get creative this morning. I created this sweet and savory breakfast hash and threw a dollop of it on top of a spinach and mushroom frittata. The final picture didn't come out too beautifully, but it tasted fantastic. The recipe below will serve two people, and you can make a really delicious mash with the leftover half of the celeriac root. It is an awesome potato substitute with way more flavor and great nutrients.



  • 1/2 celeriac root, peeled & shredded
  • 1 small sweet potato, peeled & shredded
  • 1 small apple, peeled & diced
  • 1 small onion, diced
  • Olive oil
  • sea salt, pepper, and garlic powder to taste


  1. Heat olive oil over medium heat
  2. Add diced onions and cook for about 5 minutes until soft
  3. Add shredded celeriac, sweet potato, and apple (use a cheese grater or food processor for these)
  4. Season with a little sea salt, pepper, and garlic powder
  5. Cook for 15-20 minutes until it fully cooks through and gets a little crisp like hash browns. I stirred it quite a bit at first but then let it sit for a few minutes at a time so the bottom would brown.
  6. Serve on top of your favorite frittata or topped with poached eggs.