This recipe is pretty much straight out of the November issue of Bon Appetit. Root vegetables are in season right now and easy to find in any supermarket. It is also nice to switch it up from my usual sweet potato and veggie side dishes. And hey, what can be wrong with adding bacon?
1/4 cup apple cider vinegar
1 Tbsp yellow mustard seeds
2-3 lb root veggies like celery root, kohlrabi, parsnips or turnips
1/4 lb thick cut uncured bacon, diced
1 small onion, diced
1/2 Tbsp raw honey
1 Tbsp chopped flat leaf parsley
Bring vinegar, mustard seeds and 1/4 cup water to a simmer in a small pot; cook until seeds are plump 10-15 minutes. Drain; set aside seeds and cooking liquid separately.Chop root vegetables into small chunks, and boil in a medium pot until fork tender. Meanwhile, place bacon in a large skillet; set over medium heat and cook until bacon softens and fat begins to render. Add onion and cook, stirring occasionally, until onion and bacon are browned and crisp, about 10 minutes.
Add reserved mustard seeds to bacon mixture and cook until seeds begin to pop, about 1 minute. Turn off heat and stir in honey and reserved mustard seed cooking liquid. Season with salt and pepper to taste.
Drain vegetables and return to pot. Using a fork or potato masher, coarsely mash. Stir in vinaigrette and season with salt and pepper. Enjoy!