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AuthorJim BrownPrep Time10 minsCook Time30 minsTotal Time40 minsThis is a perfect recipe for Fall. Sausage, onions, grapes, kale and celery root all play together nicely.
Kitchen Essentials
- Rimmed baking sheets
- Sauce pan
- Immersion blender
Prep
Just make sure that you have all of your ingredients out and we slice and dice as we go along.
Ingredients
Preheat the oven to 450 degrees
Slice the onion thinly and put it on a rimmed baking sheet and then add a tablespoon of olive oil and salt and pepper and give it a good mix. Put it in the oven and set a timer for 8-10 minutes.
Get a pot of water boiling and peel the celery root and cube it. The smaller the cubes, the quicker it will cook.
We'll also take the kale off of the stem, dress it with olive oil and season it with a generous pinch of salt and put it on a rimmed baking sheet.
When the timer dings, we'll take the sheet tray with the onions out of the oven and add the sausage, grapes, the coriander and cumin seeds. We'll give it all a good stir and add just a little olive oil and put it back in the oven.
We'll set a timer for 10 minutes and when it dings we'll add the sheet tray with the kale and then reset the timer for another 10 -12 minutes depending on how quickly your sausage is coming along.
Check on your celery root. You should be able to smash one of the cubes pretty easily with the back of a spoon. Once it's that done, drain the celery root and then add it back into the pan with the butter and coconut or regular milk/ cream, a generous pinch of salt and pepper and go to town with your immersion blender or potato masher. I like mine sort of chunky.
When your timer dings check your kale and sausage for doneness.
Add the parsley and dress the sausages and onions with the vinegar and build your plate.
Enjoy!
Ingredients
Directions
Preheat the oven to 450 degrees
Slice the onion thinly and put it on a rimmed baking sheet and then add a tablespoon of olive oil and salt and pepper and give it a good mix. Put it in the oven and set a timer for 8-10 minutes.
Get a pot of water boiling and peel the celery root and cube it. The smaller the cubes, the quicker it will cook.
We'll also take the kale off of the stem, dress it with olive oil and season it with a generous pinch of salt and put it on a rimmed baking sheet.
When the timer dings, we'll take the sheet tray with the onions out of the oven and add the sausage, grapes, the coriander and cumin seeds. We'll give it all a good stir and add just a little olive oil and put it back in the oven.
We'll set a timer for 10 minutes and when it dings we'll add the sheet tray with the kale and then reset the timer for another 10 -12 minutes depending on how quickly your sausage is coming along.
Check on your celery root. You should be able to smash one of the cubes pretty easily with the back of a spoon. Once it's that done, drain the celery root and then add it back into the pan with the butter and coconut or regular milk/ cream, a generous pinch of salt and pepper and go to town with your immersion blender or potato masher. I like mine sort of chunky.
When your timer dings check your kale and sausage for doneness.
Add the parsley and dress the sausages and onions with the vinegar and build your plate.
Enjoy!
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